I created this one night when I was looking for a lot of flavor, but wanted something really quick to put together. On my plate, I melt mozzarella cheese on it. I love cheese, but the rest of my family isn't into it.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
406 Calories
Recipe Instructions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Step 3
Spread rice in the bottom of the baking pan. Layer chicken on top.
Step 4
Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil.
Step 5
Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top.
Step 6
Broil until Parmesan cheese is melted and browned, about 5 minutes.
Ingredients
2 cups milk
¼ cup grated Parmesan cheese
2 cups chicken broth
2 cups uncooked white rice
2 cups chopped cooked chicken
cooking spray
2 (10.5 ounce) cans cream of chicken soup
4 light garlic and herb cheese wedges (such as The Laughing Cow®)
