Prepare to fall in love with my delicious and comforting Pesto Alfredo Chicken and Rice Casserole. The easy recipe is an Italian-inspired twist on a classic Chicken and Rice Casserole. You’ll flip for this weeknight dinner upgrade!
Just a few minutes of prep and 35 or 40 minutes in the oven will bring the whole family running to the kitchen. Your house is going to smell fabulous.
Every delicious bite of this Italian Chicken and Rice Casserole is loaded with bright, herbaceous flavor from the pesto and cheesy Parmesan goodness from the alfredo sauce.
The brown rice and tender chicken provide palate-pleasing texture and nutrition, and Mozzarella cheese pulls everything together.
Pesto Alfredo Chicken and Rice also holds the hidden veggies of your choice inside. Zucchini, carrot, onion, spinach and kale are all great choices. Just grate them or mince them finely. You’ll want 1 1/2 to 2 cups.
This is not a super creamy casserole. It’s moist and tender because the rice soaks up all that delicious alfredo pesto flavor, but you won’t see a lot of “sauce” left in the pan when the baking is done. It will be some of the best brown rice you’ve ever eaten!
It’s hard to beat a cozy casserole that can be prepped and in the oven in just minutes, maximizes everyone’s favorite Italian flavors and makes enough for leftovers to use in tomorrow’s lunch.
You’re definitely going to want the recipe for Pesto Alfredo Chicken and Rice in your regular meal rotation!
The Ingredients
I shop most often at Walmart, so I use Great Value brand ingredients in most of our dishes. Sometimes, I will grab a name-brand item on sale or because we prefer it. If you have favorites, sub them into the recipe. Knowing that you already like it will make the dish perfect for you.
- Pre-Cooked Chicken: Use leftovers, meal-prep chicken like my Perfect Baked Chicken Breasts or Slow Cooker Chicken Breasts or even a rotisserie chicken. Use what fits your budget, your pantry and your schedule.
- Grated Vegetables: I used grated carrots and minced kale this time, but I have also used grated zucchini. As long as they’re raw and minced finely or grated, your family’s favorite vegetables should work.
- Instant Brown Rice: I like the extra protein and fiber of brown rice. You could likely use white if you prefer, though I haven’t tested that. I buy the Great Value Instant Brown Rice. It cooks and is ready in just ten minutes.
- Alfredo Sauce: I had Bertolli Alfredo in the pantry. It comes in 15-oz. jars, and I used two. You can make homemade Alfredo sauce or use a different brand. You’re looking for around 4 cups.
- Basil Pesto: I used Classico brand. Use the one you like best. Just be sure it’s an 8 oz. jar and start with half a jar. Mix. Taste and add more if you need it. Everyone has their own preference for seasoning levels.
- Whole Milk Mozzarella: You could probably use part-skim Mozzarella, but I haven’t tried that in this recipe. I used Great Value whole milk Mozzarella. I prefer the flavor and meltability of whole milk Mozzarella.
- optional garnishes: I like to toss 1/4 cup of freshly grated Parmesan on top of the chicken and rice casserole during the last 5 minutes of baking. It’s optional, but I like the way it caramelizes and browns. You could use chopped parsley or basil for garnish, too. I was already using kale in the Pesto Alfredo Chicken and Rice, so I minced up a little extra for garnish at the end. You do you and use what’s in your pantry. You can even skip the garnishes altogether.
FAQs
Yes and no. To complete the dish in the amount of time allowed in the recipe, you need to use instant rice. However, the recipe uses pre-cooked rice. So if you have the extra time to do regular rice with it’s longer cooking time, then it should work. Just let me add the caveat that I have only ever done this recipe with Instant Brown Rice.
Yes. While I’ve only ever used brown rice in this recipe, instant white rice should work, as well. If you substitute any other rice, remember that absorption rates vary from variety to variety. Ultimately that can change the flavor, texture and necessary cooking time of your casserole.
Leftovers stored in an airtight container will be good up to four days. Dairy-based sauces don’t freeze very well though. The alfredo sauce may very well split and separate when thawing after being in the freezer and be grainy after reheating. So, I don’t recommend freezing your chicken and rice casserole.
What to Serve With Pesto Alfredo Chicken and Rice
- Shirazi Salad (Easy Persian Cucumber Salad)
- Bell Pepper Salad, Easy Delicious and Crunchy
- House Salad Recipe, a Quick and Easy Favorite
- Best Easy Chickpea Salad
- Coleslaw with Homemade Coleslaw Dressing
- Asian Cucumber Salad
- Mandarin Orange Salad | Easy 5-Ingredient Orange Jello Salad
- Strawberry Cottage Cheese Salad
- Air Fryer Green Beans with Garlic Butter Sauce
- Kale Salad with Apples and Roasted Butternut Squash
- Easy Delicious Broccoli Cauliflower Salad Recipe
How to Make Pesto Alfredo Chicken and Rice
- Preheat over to 350°.
- Cook the instant brown rice according to package instructions.
- Stir the rice, chicken, Alfredo sauce, 1/2 the grated Mozzarella, grated vegetables and the pesto together in a 9×13 baking dish [affiliate link].
- Sprinkle the last 1/2 cup of grated Mozzarella cheese over the top of the casserole.
- Bake at 350° for 35 to 40 minutes, until the mixture is bubbly and hot with an internal temperature of 165°.
- If desired, sprinkle 1/3 cup grated Parmesan over the casserole in the last five minutes of baking. Then turn the heat in the oven to 450°F to brown the top of your casserole. 2 to 4 minutes is all it should take to get a lovely golden brown top, so keep an eye on it.
- Sprinkle with optional garnishes, if desired, and serve.
Pesto Alfredo Chicken and Rice Casserole is what should be for dinner very soon!
It’s an excellent choice for potlucks or dropping off a meal to a friend or neighbor in need.
You’ll be asked for this deliciously simple weeknight dinner recipe over and over again. I can’t wait for you to give it a try.
Enjoy!
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Pesto Alfredo Chicken and Rice Casserole
- Total Time: 45 minutes
- Yield: 8 to 10 servings 1x
Description
Pesto Alfredo Chicken and Rice is a deliciously easy twist on classic chicken and rice casserole. Loved by all ages. Get the easy recipe.
Ingredients
For the Rice:
- 3 cups Instant Brown Rice
- 3 cups water
- 1 1/2 teaspoons salt
For the Casserole:
- 3 cups cubed or shredded precooked chicken, (about 1.5 lb. raw boneless skinless chicken, cooked)
- 1 1/2 cups grated raw vegetables, i.e. zucchini, carrots, minced kale or spinach
- 2 (15 oz or 425 g each) jars alfredo sauce (or 4 cups homemade alfredo sauce)
- 1/2 to 1 jar (8 oz) of basil pesto (Start with half. Mix and taste. The amount you use will be according to your own tastes.)
- 1 lb. (around 4 cups grated) whole milk Mozzarella cheese, grated and divided
- optional garnishes: 1/3 cup grated Parmesan in the last 5 minutes of baking, fresh ground black pepper, parsley
Instructions
- Preheat over to 350°.
- Cook the instant brown rice according to package instructions.
- Stir the rice, chicken, Alfredo sauce, 1/2 the grated Mozzarella, grated vegetables and the pesto together in a 9×13 baking dish [affiliate link].
- Sprinkle the last 1/2 cup of grated Mozzarella cheese over the top of the casserole.
- Bake at 350° for 35 to 40 minutes, until the mixture is bubbly and hot with an internal temperature of 165°.
- If desired, sprinkle 1/3 cup grated Parmesan over the casserole in the last five minutes of baking. Then turn the heat in the oven to 450°F to brown the top of your casserole. 2 to 4 minutes is all it should take to get a lovely golden brown top, so keep an eye on it.
- Sprinkle with optional garnishes, if desired, and serve.
Notes
Use anywhere from 1/2 to 1 whole jar (8 oz.) of basil pesto. Everyone has different seasoning-level preferences. Start with half the jar. Stir it in and taste. Add more as needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Casserole, Chicken
- Method: Baked
- Cuisine: American
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
