Wednesday, April 13, 2016

Pesto Chicken and Rice

I feel like I have only been sharing desserts lately.  I like to bake!!

A teacher at preschool knows I love pesto.  She gave me this recipe yesterday and I made it last night.  I had everything on hand but the cream... so I made a quick stop at the store.  I keep the large jar of pesto and the large jar of Parmesan ... from Costco.. on hand.  I had some basmati rice so I went to town.  It was quick and easy.  I even used the thin frozen chicken breasts from Costco - didn't thaw them out!!  Great new recipe!!


Pesto Chicken and Rice Casserole (adapted from Lauren's Latest)

1 cup long grain white rice
1 cup Parmesan Cheese, divided
6 Tbsp prepared pesto, divided
2 boneless, skinless chicken breasts (about 1 lb.)
salt/pepper to taste
2 1/4 cups chicken stock/broth
2 roma tomatoes, seeded and diced
3 Tbsp heavy cream
Italian seasoning

Preheat oven to 375.  Spray a 9 x 13 baking dish with cooking spray.  Pour rice in the pan and top with 1/2 cup cheese, 4 Tbsp pesto and then chicken breasts.  Sprinkle chicken with salt and pepper to taste.  Pour chicken stock/broth over all ingredients and gently stir to even out the rice underneath the chicken.  Cover with foil and bake for 45 minutes to an hour.  Check at 45 minutes.  When rice is done and chicken is cooked, remove chicken from baking dish and shred or cut into large pieces. Add chicken back in and stir in cream, remaining pesto, 3/4 of the diced tomatoes.  Spoon onto plates and top with diced tomatoes and Parmesan cheese.  Sprinkle with Italian seasoning.  4 servings

Printable Version