Go Back
Rachel Kim

Pesto Chicken Tomato Rice Bake

Print Recipe
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 pesto over the casserole and fold into broad streaks without fully mixing.
  6. Finish with Parmesan and serve while the cheese is still soft.