Cheesy Pesto Rice N Chicken Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
• In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Steps:

• Preheat oven to 350.
• Toss Panko crumbs in the one tablespoon of melted butter, Set aside.
• In large saucepan, melt 3 tablespoons butter over medium-high heat. Add Flour and whisk together until it starts to turn golden brown. Add milk and then sour cream.
• A little at a time, add shredded cheddar, making sure it gets completely incorporated. Add blue cheese, again making sure it gets stirred in and melted completely.
• Remove from heat and stir in Pesto, followed by remaining ingredients(except for bread crumbs and Romano cheese).
• Pour in to buttered Casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
• Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
• Bake in the preheated oven for 30 minutes.
• Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.