Do I have to use Instant Cook Rice?

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.

Can I use white rice instead of brown?

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.

How long can I keep leftover Pesto Alfredo Chicken and Rice?

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.

Pesto Alfredo Chicken and Rice Casserole

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

Scale

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

Cook Mode Prevent your screen from going dark

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