Pesto Chicken and Rice Bake recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Ingredients
- cooking spray 1 ¾ cups water, divided 1 (6.9 ounce) package chicken-flavored rice and vermicelli mix ¼ cup basil pesto, divided 1 pound chicken tenderloins, tendons removed ½ cup Alfredo sauce ¼ cup freshly grated Parmesan cheese
Nutrition Info
- 443.4 caloriescarbohydrate: 40.4 gcholesterol: 75.9 mgfat: 16.3 gfiber: 1.9 gprotein: 34.4 gsaturatedFat: 4.6 gservingSize: -sodium: 1116.5 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Pesto Chicken and Rice Bake
Directions
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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 together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
Bake in the preheated oven for 30 minutes.
Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.