This Creamy Pesto Chicken Casserole is a huge crowd pleaser and a delicious one dish meal! The delicious pesto flavor envelopes the chicken and rice and is made over the top delicious by the creaminess. This is a perfect easy dinner idea and will easily feed a crowd. Leftovers reheat perfectly to eat for lunches throughout the week.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 8servings
Calories: 439kcal
Ingredients
2lbchicken breastboneless skinless
1 1/2cupjasmine rice uncooked
8ozcream cheesesoftened
1/3cuppestoprepared
2cupschicken broth
1cupmozzarella cheeseshredded
For Garnish:
1/2cupgrape tomatoeshalved
Fresh basilchopped
balsamic glaze
Instructions
Preheat the oven to 375˚F.
Combine the cream cheese, pesto and chicken broth in a bowl and whisk until smooth. Stir in the rice and then pour the entire mixture into a large casserole dish.
Trim the chicken, then cut it into roughly even pieces around 2 inches each. Place the chicken pieces evenly over the top of the rice mixture and gently push down until just covered in the liquid. Sprinkle the top of the casserole with the mozzarella cheese.
Bake for 50-60 minutes or until the chicken is cooked through, and the rice is tender and has soaked up all of the liquid. Enjoy!
Notes
You can substitute 2 cups quick cooking rice for the jasmine rice.
Other cuts of chicken such as chicken thighs can be used as long as they are boneless, skinless.
Leftovers can be saved in an airtight container in the refrigerator for 3-4 days or in the freezer for up to a month.