Creamy Pesto Chicken And Rice Casserole
A delightful and easy-to-make casserole combining chicken, pesto, and rice for a comforting meal.
Equipment
- Large pan or pot With a lid for cooking.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup diced shallots
- 0.5 teaspoon grated or minced garlic
- 0.5 cup diced roasted red peppers
- 1 cup uncooked jasmine or long grain white rice, rinsed
- 2 cups low sodium chicken broth
- 3 tablespoons pesto
- 0.25 cup shredded parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- In a large pan or pot with a lid, heat the olive oil over medium-high heat.
- Season the chicken pieces with salt, pepper, and Italian seasoning. Add the chicken to the pan and sauté for 2-3 minutes until lightly browned. Remove the chicken from the pan and set it aside on a plate (it doesn’t need to be fully cooked yet).
- In the same pan, add the diced shallots, garlic, and roasted red peppers. Sauté for about 1 minute until fragrant, then stir in the rinsed rice. This step adds a wonderful aroma!
- Return the chicken to the pan and pour in the chicken broth and pesto. Stir everything together and bring the mixture to a boil.
- Once boiling, cover the pan with a lid and reduce the heat to low. Cook for 15 minutes, or until the rice is tender and the liquid has been absorbed. Stir every 5 minutes to prevent the rice from sticking to the bottom of the pan.
- After cooking, taste for seasoning and adjust if necessary. Top with shredded parmesan cheese and chopped fresh basil before serving.
Notes
For added flavor, consider using different herbs or spices according to your taste. You can substitute the chicken with other proteins like shrimp or tofu for a different twist. No alcoholic drinks allowed, please substitute with a non-alcoholic option.