Pesto Chicken and Rice Bake recipe

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Ingredients

cooking spray
1 ¾ cups water, divided
1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
¼ cup basil pesto, divided
1 pound chicken tenderloins, tendons removed
½ cup Alfredo sauce
¼ cup freshly grated Parmesan cheese

Nutrition Info

443.4 calories
carbohydrate: 40.4 g
cholesterol: 75.9 mg
fat: 16.3 g
fiber: 1.9 g
protein: 34.4 g
saturatedFat: 4.6 g
servingSize: -
sodium: 1116.5 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.

  2. Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.

  3. Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.

  4. Bake in the preheated oven for 30 minutes.

  5. Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

Recipe Yield

4 servings

Recipe Note

This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.

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