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
¾ cup long grain rice (not instant)
1 cup milk (I used 1%)
1 can cream of chicken soup
¼ tsp pepper
1 ½ tsp garlic powder, divided
2 Tbsp pesto
¼ shredded parmesan cheese
Preheat oven to 375.
In a 9×9-inch pan, combine soup, rice, milk, pepper and ½ 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.
Basmati rice works quite well also. When you say cook at 45 min perhaps a temperature would be helpful.
Instead of Long Grain Rice. Can I use Jasmine Rice? If so, what alterations I need to do. Thanks 🙂
Jasmine Rice should be fine. It is a type of long grain rice. It will just have a different flavor.
Winter – absolutely. You may want to add a little more water to make up for the juices from the chicken.