Pesto Chicken and Rice Bake

Ingredients

• cooking spray
• 1.75 cups water , divided
• 1 package chicken-flavored rice and vermicelli mix , 6.9 ounce
• tablespoons basil pesto , divided
• 1 pound chicken tenderloins , tendons removed, cut into smaller pieces if desired
• 0.5 cups Alfredo sauce
• 0.25 cups freshly grated Parmesan cheese

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.

2. 2

   Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.

3. 3

   Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.

4. 4

   Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. 5

   Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.