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Pesto Chicken and Rice Bake

This is a comforting pesto chicken and rice casserole that requires just a few ingredients and is ready for dinner in less than an hour. For little ones, it's best to chop the tenders into bite-sized pieces.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2717.2 kcal

Equipment

  • 1 8-inch Casserole Dish
  • 1 Shallow dish For tossing chicken
  • 1 Mixing Bowl
  • 1 Instant-Read Thermometer For checking chicken doneness

Ingredients
  

Main

  • cooking spray
  • 1 ¾ cups water divided
  • 1 6.9 ounce package chicken-flavored rice and vermicelli mix
  • 4 tablespoons basil pesto divided
  • 1 pound chicken tenderloins tendons removed, cut into smaller pieces if desired
  • ½ cup Alfredo sauce
  • ¼ cup freshly grated Parmesan cheese

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
  • Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.
  • Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.
  • Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.

Notes

For optimal results, ensure chicken tenderloins are cut into uniform pieces to promote even cooking. Before mixing, lightly toast the rice and vermicelli mix in a dry pan for a few minutes; this can deepen the nutty flavor and enhance texture. Do not overbake, as chicken tenders can dry out quickly, and the rice may become mushy. If a richer flavor is desired, consider using homemade pesto or a high-quality store-bought variety. A final garnish of fresh basil or finely chopped parsley can elevate both the visual appeal and aromatic profile of the dish. Adjust pesto and Alfredo sauce quantities to personal preference for a bolder or milder flavor.