Pesto Chicken and Creamy Rice

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 9×9-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.

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Comments

  1. Steph, 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.

  2. Just put this in the oven! It was also my first time making pesto, I can't wait to try it.

    Your blog has introduced me to recipes that are easy to to try out even on a weeknight. Thanks for the inspiration.

  3. Oh, 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?

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