I've been making a version of this recipe forever. The original recipe is from the back of a can of Campbell's Cream of Chicken soup. I've made many changes to the recipe over the years, and this is my latest version. I love this dish because it only takes a minute to assemble and you have a main dish and side made. The rice is super creamy; it is reminiscent of a risotto. The chicken is always tender and juicy. You can't beat this for an easy weeknight meal!
Pesto Chicken and Creamy Rice
(Printable Recipe)
4 chicken breasts
3/4 cup long grain rice (not instant)
1 cup milk (I used 1%)
1 can cream of chicken soup
1/4 tsp pepper
1 1/2 tsp garlic powder, divided
2 Tbsp pesto
1/4 shredded parmesan cheese
Preheat oven to 375.
In a 9x9-inch pan, combine soup, rice, milk, pepper and 1/2 tsp garlic powder. Place chicken on top of rice. Sprinkle with 1 tsp of garlic powder and spread pesto on chicken. Top chicken with parmesan cheese.
Cover dish with foil. Bake for 45 minutes.
Directions say soup, but I don't see it listed in the ingredients. what type of soup?
ReplyDeleteAnn - OOPS! It uses a can of cream of chicken soup. I updated the recipe. Thanks for catching that!
ReplyDeleteDo you cook the rice first?
ReplyDeletecabarlow - no, do not cook the rice first. It will cook with the chicken.
ReplyDeleteLooks good. Happy V'day.
ReplyDeleteOh, I just took out chicken for chicken and dumplings for tonight but my taste buds were elsewhere. And then BAM..perfection in my inbox lol HOWEVER, and suggestions for an alternative to pesto? Maybe just the parm cheese?
ReplyDeleteJazz - you could use some Italian seasoning or some seasoned salt and paprika.
ReplyDeleteThis sounds delicious! We're having a party at Tumbleweed Contessa - What'd You Do This Weekend? I'd love it if you brought this over.http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-2/
ReplyDeleteHave a SWEET day!
The Contessa (Linda)
Amateur here.... What is pesto?
ReplyDeleteLisha - pesto is a sauce made with basil, pine nuts, parmesan and olive oil. It really packs a nice Italian flavor.
ReplyDeleteJust put this in the oven! It was also my first time making pesto, I can't wait to try it.
ReplyDeleteYour blog has introduced me to recipes that are easy to to try out even on a weeknight. Thanks for the inspiration.
Can I use grated parmesan instead of shredded??
ReplyDeleteSteph, maybe just be sure and tell them that pesto in a jar is used? Sounds like a great recipe and I am having this tonight! Already planned.
ReplyDeleteJazz - yes, you can use grated Parmesan
ReplyDeleteIf you use frozen chicken is it the same amount of time?
ReplyDeleteKatie - add 5 or 10 minutes if you are using frozen chicken so it can thaw. Enjoy!
ReplyDeleteHi. What is the bread you served with this? It looks like a flat bread covered with cheese?
ReplyDeleteSJerZGirl - it is a cheesy flatbread from Sevan Bakery. I bought it at Sam's club.
ReplyDeletethis sounds delicious. was wondering if i could use chicken thighs with this.
ReplyDeleteAmy - I think chicken thighs would be good.
ReplyDeleteI made this last night and my chicken breasts (boneless) were still pink and the rice was crunchie. After cooking it awhile longer the rice was dry. I will make this again, it tasted good but will adjust the time and fluid.
ReplyDeletePesto chicken is always good.
ReplyDeleteI tried this recipe on Friday. The chicken (and it was thawed)wasn't even close to being cooked after 45 minutes. By the time the chicken was done my rice was dry also. Bummer, it smelled and looked so good.
ReplyDeleteStefanie - did you cover the dish with foil? I've made this so many times that I have the recipe memorized. I have never had the dish turn out dry
ReplyDeleteI too tried this recipe and after 45 minutes my chicken was still a bit pink in the middle and the rice was crunchy. Just like the two commenters above. I had to put it in for 8 more minutes to finish the chicken and by then the rice was over cooked. Yes I covered it with foil and followed all directions.
ReplyDeleteJustin - as I said, I have never had that problem. Try an pound the chicken to an even thickness before baking.
ReplyDeleteI have never cooked with pesto. Do you buy it or make your own? Any suggestions (brands, recipes) would be helpful.
ReplyDeleteCheryl - I usually buy whatever is on sale. The refrigerated Buitoni is always a good choice.
ReplyDeleteLove, love your recipes... Do you think i can sub orzo for the rice?
ReplyDeleteAlana - I am not sure if orzo would work. If you try it, you may want to cut the cooking time down.
ReplyDeleteMy oven doesn't go that high : ( 220?
ReplyDeleteI love the rice with this dish... do you think it would turn out alright if I omitted the chicken all together and just made the rice as a side?
ReplyDeleteI love the rice with this dish... do you think it would turn out alright if I omitted the chicken all together and just made the rice as a side?
ReplyDeleteWinter - absolutely. You may want to add a little more water to make up for the juices from the chicken.
ReplyDelete