Name: Pesto Chicken and Rice Bake
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cooking spray -; Water, divided - 1 ¾ cups; Chicken-flavored rice and vermicelli mix - 1 (6.9 ounce) package; Basil pesto, divided - 4 4 tablespoons; Chicken tenderloins, tendons removed, cut into smaller pieces if desired - 1 pound; Alfredo sauce - ½ cup; Freshly grated Parmesan cheese - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Chicken and Rice Bake

1. Cooking spray -

2. Water, divided - 1 ¾ cups

3. Chicken-flavored rice and vermicelli mix - 1 (6.9 ounce) package

4. Basil pesto, divided - 4 4 tablespoons

5. Chicken tenderloins, tendons removed, cut into smaller pieces if desired - 1 pound

6. Alfredo sauce - ½ cup

7. Freshly grated Parmesan cheese - ¼ cup

How to cook deliciously - Pesto Chicken and Rice Bake

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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).

5. Stage

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.