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Pesto Chicken Tomato Rice Bake
Rachel Kim

Pesto Chicken Tomato Rice Bake

Pesto does more useful work after baking, when it stays green and tastes like basil instead of cooked oil. Cherry tomatoes soften in the rice while rotisserie chicken keeps the whole pan fast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 1/2 cups cooked white rice
  • 3 cups shredded rotisserie chicken
  • 2 cups cherry tomatoes halved
  • 1 cup low-sodium chicken broth
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup refrigerated basil pesto
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp olive oil for the dish

Method
 

  1. Heat the oven to 375°F and grease a 2 1/2-quart baking dish.
  2. Combine the rice, rotisserie chicken, tomatoes, broth, salt and black pepper in the dish.
  3. Cover with foil and bake until the center is hot and the tomatoes soften, 18 to 20 minutes.
  4. Remove the foil, scatter the mozzarella over the rice and bake until melted, about 5 minutes.
  5. Dollop the pesto over the casserole and fold it through in broad streaks rather than mixing it completely.
  6. Finish with Parmesan and serve while the cheese is still soft.