0 from 33 votes
Pesto Chicken and Rice Casserole
Pesto Chicken and Rice Casserole is simple, delicious and, like any other casserole recipe, lets you sit back and relax as it bakes.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 511 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1 cup long grain white rice
- 1 cup Parmesan Cheese divided
- 6 tablespoons prepared pesto divided
- 2 boneless skinless chicken breasts about 1 lb.
- salt & pepper to taste
- 2 1/4 cups chicken stock
- 2 roma tomatoes diced
- 3 tablespoons heavy cream
- Italian seasoning optional
Instructions
- Preheat oven to 375 degrees.
- In a 9x9 glass baking dish, pour in rice, 1/2 cup cheese, 4 tablespoons pesto, and chicken. Sprinkle chicken with salt & pepper, to taste. Pour chicken stock over all ingredients and stir gently to even out the rice underneath the chicken. Cover with foil and bake 45 minutes to 1 hour or until rice is cooked to your liking.
- Remove chicken from baking dish and shred into large pieces. Add chicken back in and stir in cream, remaining pesto and 3/4 of the diced tomatoes. Spoon into 4 servings and top with tomatoes, more cheese {if desired} and Italian seasoning. Serve.
Cup of Yum
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
45g
(15%)
Protein
29g
(58%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
74mg
(25%)
Sodium
877mg
(37%)
Potassium
500mg
(14%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1090IU
(22%)
Vitamin C
5.2mg
(6%)
Calcium
362mg
(36%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 74mg | 25% |
| Sodium | 877mg | 37% |
| Potassium | 500mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 362mg | 36% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.