Save to Pinterest There's something magical about opening the oven to find a bubbling casserole where everything has cooked together into something greater than its parts. I discovered this chicken pesto rice bake on a Wednesday night when I had half an hour to feed my family and absolutely no energy for complicated cooking. One bowl, one dish, and forty-five minutes later—dinner was done, and everyone asked for seconds.
I made this for my book club one month, worried it was too simple to share with people who actually care about food. One friend went back for thirds and asked if I'd catered it. I haven't told her the truth yet—that she's raving about a recipe that takes longer to preheat the oven than to assemble.
Ingredients
- Chicken breasts: Diced into one-inch pieces so they cook evenly in the steam and never dry out—this size matters more than you'd think.
- Long-grain white rice: It absorbs the broth and pesto without getting mushy, staying just tender enough to be perfect.
- Chicken broth: Low-sodium is key because everything concentrates as it bakes, and you're in control of the salt level.
- Whole milk: Creates that creamy texture that makes this feel luxurious without needing cream.
- Mozzarella and Parmesan: The mozzarella melts and strings, the Parmesan browns on top—they're doing different jobs.
- Basil pesto: Store-bought saves time, but I've learned that the quality of your pesto is the quality of your dish, so don't grab the cheapest jar.
- Garlic, Italian herbs, salt, and pepper: These wake up the rice layer and make sure no bite tastes bland.
- Cherry tomatoes: They burst slightly during baking and scatter little pockets of brightness throughout.
- Baby spinach: Optional, but it adds color and wilts into nothing, so there's no real reason to skip it.
Instructions
- Prepare your stage:
- Preheat your oven to 375°F and grease a 9x13-inch baking dish—cold dish, hot oven is the secret to edges that brown perfectly.
- Make the rice bed:
- In your baking dish, combine uncooked rice, chicken broth, milk, pesto, minced garlic, Italian herbs, salt, and pepper. Stir it until the pesto is distributed throughout and you can see green threads running through the liquid.
- Layer everything in:
- Add your diced chicken, halved cherry tomatoes, and chopped spinach, stirring gently so the chicken pieces don't clump together and the rice stays evenly spread.
- Top with cheese:
- Sprinkle mozzarella and Parmesan evenly over the top—don't be shy, this is where the magic happens.
- Cover and bake:
- Tent the dish tightly with aluminum foil and slide it into the oven for 35 minutes. The foil traps steam so the rice cooks in its own moisture.
- Finish and brown:
- Remove the foil and bake for another 10 to 15 minutes until the rice is tender, the chicken is cooked through, and the cheese is golden and bubbly on top.
- Rest before serving:
- Let it sit for 5 to 10 minutes—this lets everything set so you get clean, satisfying spoonfuls instead of a soupy casserole.
Save to Pinterest I remember my daughter tasting this for the first time and announcing that it was fancy. I'd spent ten minutes on it while she did homework at the kitchen counter. That's when I realized this recipe wasn't just about efficiency—it was about proving that feeding people well doesn't require sacrificing your entire evening.
When You Want to Change Things
This casserole is forgiving in ways that make it perfect for experimenting. I've swapped in rotisserie chicken and knocked twelve minutes off the bake time because it's already cooked. I've hidden diced zucchini and bell peppers under the rice layer, where they steam until they're tender and nobody picks them out. Brown rice works too, but you need to add half a cup more liquid and give it an extra fifteen minutes—it's worth it if you love the nutty flavor.
How to Serve This
A crisp green salad cuts through the richness, and something acidic to drink helps balance all that cheese. I've poured a chilled Pinot Grigio and watched people relax into the meal like they weren't expecting it to be this good. You could also add a crusty bread to soak up the creamy liquid, though honestly, the casserole is substantial enough to stand alone.
Making It Your Own
The beauty of this recipe is that it welcomes additions without falling apart. Fresh basil scattered on top before serving tastes almost like you made the pesto yourself. Some nights I add sun-dried tomatoes or pine nuts if I have them—these little touches make it feel less like a weeknight shortcut and more like something you planned. The core recipe is so solid that you can play around with it.
- If your pesto is particularly salty, dial back the added salt slightly and taste before serving.
- Frozen spinach works in a pinch, but thaw and squeeze it dry first so you don't add extra moisture.
- Make this the night before, cover it tightly, and bake it straight from cold—add five minutes to the covered baking time.
Save to Pinterest This is the recipe I make when I want to prove to myself that good food doesn't require hours or stress. It sits on my table now as one of those rare dishes that actually delivers on its promise.
Ask About This Recipe
- → Can I use rotisserie chicken in this dish?
Yes, shredded rotisserie chicken works well and reduces baking time by about 10 minutes.
- → Is it possible to add extra vegetables?
Absolutely. Diced zucchini, bell peppers, or mushrooms complement the flavors nicely.
- → What cheese works best for topping?
Mozzarella offers a melty texture, while Parmesan adds sharpness; a combination is recommended.
- → Can I substitute brown rice in this dish?
Yes, but increase the liquid by ½ cup and bake 10–15 minutes longer to ensure rice is tender.
- → How do I avoid the dish becoming too dry?
Covering with foil during baking traps moisture, and using adequate broth keeps the rice fluffy.