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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 Instant-Read Thermometer Essential for ensuring chicken is cooked safely.
  • 2 Mixing Bowls For preparing rice mixture and tossing chicken with pesto.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Spatula or wooden spoon For mixing and stirring.

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

To elevate this comforting bake, consider briefly searing the chicken tenders before adding them to the casserole; this develops a richer flavor and better texture. Ensure precise measurement of water for the rice to prevent it from becoming either dry or mushy – consistency is key. An instant-read thermometer is indispensable to confirm the chicken reaches 165°F (74°C) for food safety without overcooking and drying it out. For a brighter finish, stir in a handful of fresh spinach or sun-dried tomatoes with the Alfredo sauce. Garnish with additional fresh basil and Parmesan just before serving for enhanced aroma and presentation.