Creamy Pesto Chicken and Rice Casserole

Why You’ll Love This Recipe

This casserole brings together the bold, herby flavor of pesto with the comfort of creamy rice and juicy chicken. It’s an easy, dump-and-bake style meal that requires minimal prep and uses just one baking dish. The result is a cheesy, aromatic casserole that the whole family will love. Plus, it’s easy to customize with your favorite add-ins or veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Long-grain white rice
• Chicken broth
• Prepared basil pesto
• Heavy cream or half-and-half
• Cream cheese
• Garlic
• Onion
• Mozzarella cheese
• Parmesan cheese
• Olive oil
• Salt and pepper

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together chicken broth, pesto, cream, softened cream cheese, minced garlic, and chopped onion until smooth.
3. In a greased 9×13-inch baking dish, combine the uncooked rice and the pesto-cream mixture.
4. Season the chicken with salt and pepper, then nestle it into the rice mixture.
5. Cover the dish tightly with foil and bake for 45 minutes.
6. Remove the foil, sprinkle mozzarella and parmesan on top, and bake uncovered for another 15-20 minutes, or until the chicken is fully cooked and the rice is tender.
7. Let the casserole rest for 5 minutes before serving.

Servings and timing

This recipe makes approximately 4 to 6 servings.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

Variations

• Add vegetables: Stir in chopped spinach, sun-dried tomatoes, or broccoli before baking.
• Use brown rice: Substitute brown rice for white rice but increase the baking time and add more liquid.
• Swap proteins: Try using cooked shredded rotisserie chicken, turkey, or even tofu for a twist.
• Make it spicier: Add a pinch of red pepper flakes to the pesto mixture for a subtle heat.
• Use different cheeses: Try gouda, provolone, or fontina for a unique cheese profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes or bake in the oven at 350°F (175°C) until warmed through.
This casserole also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought pesto?

Yes, store-bought pesto works great and saves time. You can also use homemade pesto if you prefer a fresher flavor.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C). It should be white and juicy in the center.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance and refrigerate it. Add 10 extra minutes to the bake time if starting from cold.

What type of rice should I use?

Long-grain white rice is best. Avoid instant or parboiled rice as it may cook unevenly or become mushy.

Can I make this dish without cream cheese?

Yes, but the cream cheese adds richness and helps create a smooth sauce. You can substitute it with sour cream or Greek yogurt.

Is this casserole gluten-free?

Yes, as long as the pesto and broth you use are gluten-free, the rest of the ingredients are naturally gluten-free.

Can I add vegetables to this dish?

Absolutely. Chopped spinach, mushrooms, or peas make excellent additions and can be mixed right in before baking.

What if my rice isn’t fully cooked?

If the rice is still undercooked after the baking time, add a bit more broth, cover the dish again, and bake for an additional 10-15 minutes.

Can I freeze this casserole?

Yes, it freezes well. Let it cool completely, then wrap it tightly before freezing. Thaw in the fridge overnight before reheating.

How can I make this lighter?

Use half-and-half instead of heavy cream and low-fat cream cheese. You can also use less cheese or opt for a lower-fat variety.

Conclusion

Creamy Pesto Chicken and Rice Casserole is a delicious fusion of comfort and bold flavor, making it a go-to option for weeknight dinners or gatherings. With minimal prep and maximum flavor, this satisfying dish is sure to become a regular favorite. The creamy pesto sauce ties everything together in the most irresistible way.

Creamy Pesto Chicken and Rice Casserole

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Pesto Chicken and Rice Casserole is a rich, one-dish meal featuring tender chicken, creamy pesto sauce, and perfectly cooked rice. It’s an easy, flavorful bake perfect for weeknights, potlucks, or comforting family dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings
• Category: Dinner
• Method: Baking
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice (uncooked)
• 2 cups chicken broth
• 1/3 cup prepared basil pesto
• 1/2 cup heavy cream or half-and-half
• 4 oz cream cheese, softened
• 3 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil (for greasing)
• Salt, to taste
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
2. In a large bowl, whisk together chicken broth, pesto, heavy cream, softened cream cheese, garlic, and onion until smooth.
3. In the prepared baking dish, combine uncooked rice and the pesto-cream mixture, spreading evenly.
4. Season chicken with salt and pepper, then nestle it into the rice mixture.
5. Cover the dish tightly with foil and bake for 45 minutes.
6. Remove the foil, sprinkle mozzarella and Parmesan on top, and bake uncovered for another 15–20 minutes until chicken is cooked through (165°F/74°C) and rice is tender.
7. Let the casserole rest for 5 minutes before serving.

Notes

• Add vegetables like chopped spinach, broccoli, or sun-dried tomatoes before baking.
• Use rotisserie chicken to save time—just reduce bake time slightly and stir in cooked chicken before topping with cheese.
• Substitute cream cheese with sour cream or Greek yogurt for a lighter option.
• Try different cheeses such as gouda or provolone for a new flavor twist.
• To make it spicier, add red pepper flakes to the pesto mixture.

Nutrition

• Serving Size: 1 portion (approx. 1/6 of casserole)
• Calories: 530
• Sugar: 2g
• Sodium: 670mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 105mg