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
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.