Pour the mixture into a greased 9×13 inch casserole dish, spreading it evenly Recipe
This Pesto Chicken Zucchini Rice Casserole is a flavorful and satisfying dish that combines tender chicken, nutritious zucchini, aromatic pesto sauce, and two types of cheese, all baked to perfection. It’s a wholesome meal that’s easy to make and sure to be a hit with your family and friends.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Rice:
- 2 cups cooked rice (white or brown)
Chicken:
- 1 pound boneless, skinless chicken breasts, cubed
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Zucchini:
- 2 medium zucchinis, sliced
Pesto Sauce:
- 1 cup pesto sauce (store-bought or homemade)
Cheese:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Chicken: In a skillet, cook the cubed chicken in olive oil with garlic powder, salt, and pepper until no longer pink.
- Combine Ingredients: Mix cooked rice, chicken, zucchini, and pesto sauce in a bowl.
- Transfer to Casserole Dish: Spread the mixture in a greased 9×13 inch casserole dish.
- Add Cheese: Sprinkle mozzarella and Parmesan cheese on top.
- Bake: Cover with foil and bake for 25 minutes, then bake uncovered for 10 more minutes until cheese is golden.
- Cool and Serve: Let it cool for 5 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://lauracooks.com/lemon-zucchini-bread/
