Tuesday, March 26, 2013

Pesto Chicken and Creamy Rice

KK called Monday night's dinner a "set it and forget it" meal.  The directions were simple - throw everything into a pan, cover, and bake.  The long baking time allowed me to get some chores done before KK got home, and the pesto made the apartment smell heavenly! After 45 minutes of baking, the pan looked very soupy but the chicken seemed to be done.  When I noticed that the rice was not cooked all the way through, I put it back in the oven for 10 more minutes.  Even after that, some of the rice was a bit chewy, but I worried that extending the cook time any further would have resulted in dry chicken.  Next time, I'll choose regular rice instead of Basmati, and we'll see how that goes!

Pesto Chicken and Creamy Rice
Adapted from Plain Chicken
Serves: 2-4
Time: 1 hour

4 chicken breasts
3/4 cup long grain rice (not instant)
1 cup milk
1 can cream of chicken soup
1/4 tsp pepper
1 1/2 tsp garlic powder, divided
2 Tbsp pesto
1/4 cup Parmesan cheese

1. Preheat oven to 375.

2. In a 9x9-inch pan, combine soup, rice, milk, pepper and 1/2 tsp garlic powder.

3. Place chicken on top of rice.  Sprinkle with 1 tsp of garlic powder and spread pesto on chicken.  Top chicken with Parmesan cheese.

4. Cover dish with foil.  Bake for 50 minutes. 

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