Pesto Chicken and Rice Bake
In this quick and simple casserole recipe, pesto-dipped chicken tenders are baked on top of rice and covered in Parmesan and Alfredo sauce.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
Apply cooking spray to an 8-inch casserole dish.
2 tablespoons pesto, 1 1/2 cups water, and rice seasoning packets should be combined.
Mixture should be poured into the casserole.
In a shallow dish, combine the remaining pesto with the chicken tenders.
Rice should be covered with chicken.
Bake for 30 minutes in the preheated oven.
Alfredo sauce and remaining water are combined.
After removing the dish from the oven, cover the chicken with Alfredo sauce and stir to combine.
Add Parmesan cheese on top and bake for an additional 15 minutes, or until cheese melts.
Serve right away.