Comfort food

Jalapeño Pesto Chicken and Rice Casserole

Name: Jalapeño Pesto Chicken and Rice Casserole
Ingredients: 2 cups rice, cooked according to package directions; Cooked chicken pieces, prepared to your preference; Garlic salt, salt, and black pepper, to taste; Olive oil, for sautéing; Hula Hoopes Jalapeño Pesto; An equal amount of heavy cream; 3 tablespoons butter; Grated Parmesan, for topping; Milk or additional cream, if needed

Tender chicken and rice baked in a rich jalapeño pesto cream sauce under a Parmesan crust.

Directions

01
Heat the oven to 350°F. Set the cooked rice aside.
02
Season the chicken with garlic salt. Sauté it in olive oil until lightly golden and fully cooked, then transfer it to a plate.
03
In the same pan, add the jalapeño pesto, an equal amount of heavy cream, and the butter. Stir over low heat until smooth.
04
Add the chicken and cooked rice. Mix thoroughly, season to taste, and loosen with a little milk or cream if needed.
05
Transfer to a baking dish, top with Parmesan, and bake for 30 minutes. Broil briefly at the end if you would like a deeper golden crust.

Next recipe

Crispy Jalapeño Pesto Skillet Rice