Pesto Chicken and Rice Bake

This pesto chicken and rice casserole made with chicken tenders, a rice and vermicelli mix, pesto, and Parmesan is a quick and easy choice for dinner.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 443 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.

Step 4

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).

Step 5

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.