Pesto Chicken and Rice Bake is a creamy, flavorful one-pan dinner made with tender chicken, seasoned rice, basil pesto, Alfredo sauce, and Parmesan cheese.
This easy casserole requires just 10 minutes of preparation and 45 minutes in the oven, making it a convenient option for busy weeknights. Each serving provides 443 calories and 34 grams of protein, with enough food to serve four people.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
- Oven Temperature: 375°F (190°C)
- Calories: 443 per serving
- Protein: 34g per serving
- Cooking Method: Oven-baked casserole
Ingredients
Rice and Chicken
- 1 package (6.9 ounces) chicken-flavored rice and vermicelli mix, including seasoning packet
- 1¾ cups water, divided
- 1 pound chicken tenderloins, tendons removed
- Cooking spray, for greasing the baking dish
Pesto Alfredo Sauce and Cheese
- 4 tablespoons basil pesto, divided
- ½ cup Alfredo sauce
- ¼ cup freshly grated Parmesan cheese
Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat the oven to 375°F (190°C). Lightly coat an 8-inch casserole dish with cooking spray to prevent the rice and sauce from sticking. Measure out the water, dividing it into 1½ cups for the rice base and ¼ cup for the Alfredo mixture.
Step 2: Assemble the Rice Base
Pour the 1½ cups of water into the prepared casserole dish. Add the chicken-flavored rice and vermicelli mix along with its seasoning packet.
Stir in 2 tablespoons of basil pesto until the ingredients are evenly distributed. Spread the rice mixture across the bottom of the dish to create an even layer.
Step 3: Coat and Arrange the Chicken
Place the chicken tenderloins in a shallow bowl. Add the remaining 2 tablespoons of pesto and toss until the chicken is thoroughly coated.
Arrange the pieces in a single layer over the uncooked rice mixture, spacing them evenly to promote consistent cooking.
Step 4: Bake the Chicken and Rice
Place the uncovered casserole in the preheated oven and bake for 30 minutes. Check the thickest part of the chicken with an instant-read thermometer to ensure it has reached an internal temperature of at least 165°F (74°C).
If it has not, continue baking until it reaches the safe temperature.
Step 5: Prepare the Alfredo Mixture
While the casserole is baking, combine the remaining ¼ cup of water with the Alfredo sauce in a small bowl. Whisk until the mixture is smooth and evenly blended.
This creates a slightly thinner sauce that can spread more easily across the chicken and rice.
Step 6: Add the Sauce and Parmesan
Carefully remove the casserole from the oven once the chicken is cooked. Pour the prepared Alfredo mixture evenly over the chicken and rice, gently stirring to incorporate the sauce without disturbing the entire rice layer.
Sprinkle the freshly grated Parmesan cheese over the top.
Step 7: Finish Baking and Serve
Return the casserole to the oven and bake uncovered for another 15 minutes, or until the Parmesan has melted and the sauce is bubbling. Remove the dish from the oven and serve while hot.
Tips for the Best Pesto Chicken and Rice Bake
- Remove the tendons: Trim the tough white tendons from the chicken tenderloins before cooking to improve their texture.
- Cut evenly sized pieces: If you prefer smaller portions or are serving children, cut the chicken into uniform bite-sized pieces to make serving easier.
- Spread the chicken evenly: Keep the chicken in a single layer over the rice to help it cook consistently.
- Divide the pesto: Using half of the pesto in the rice and the other half on the chicken adds basil flavor throughout the casserole.
- Thin the Alfredo sauce: Combining the sauce with water makes it easier to distribute and helps maintain a creamy consistency during the final baking stage.
- Check the chicken temperature: Use an instant-read thermometer to confirm that the thickest pieces have reached 165°F (74°C).
- Serve promptly: The casserole is best served shortly after baking while the sauce is hot and the Parmesan topping is melted.
Serving Suggestions
Serve this creamy chicken and rice casserole as a complete main course or pair it with a simple vegetable side dish. Steamed broccoli, roasted green beans, or a fresh garden salad can provide a crisp contrast to the rich Alfredo sauce.
For a more substantial meal, add warm dinner rolls or slices of crusty bread to soak up the creamy sauce.
Nutrition Facts
The following estimated nutrition information is for one serving, based on four servings per casserole.
| Nutrient | Amount | Daily Value |
|---|---|---|
| Calories | 443 | — |
| Total Fat | 16g | 21% |
| Saturated Fat | 5g | 23% |
| Cholesterol | 76mg | 25% |
| Sodium | 1,117mg | 49% |
| Total Carbohydrate | 40g | 15% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 3g | — |
| Protein | 34g | 69% |
| Vitamin C | 1mg | 2% |
| Calcium | 229mg | 18% |
| Iron | 3mg | 16% |
| Potassium | 294mg | 6% |
Percent Daily Values are based on a 2,000-calorie diet. Nutritional values are estimates and may vary depending on the specific brands and ingredients used.
Conclusion
Pesto Chicken and Rice Bake brings together seasoned rice, pesto-coated chicken, creamy Alfredo sauce, and melted Parmesan in a simple casserole.
With straightforward preparation and a short list of ingredients, this oven-baked dinner is suitable for family meals and busy evenings. Serve it warm with your favorite vegetables or a fresh salad for a satisfying meal.
