Cheesy Pesto Rice 'N Chicken Bake – a delicious recipe with breadcrumbs, butter, butter, flour, milk, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350.
2
Toss Panko crumbs in the one tablespoon of melted butter, Set aside.
3
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.
4
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.
5
Remove from heat and stir in Pesto, followed by remaining ingredients(except for bread crumbs and Romano cheese).
6
Pour in to buttered Casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.
1701
kcal
Calories
59
g
Fat
180
g
Carbs
108
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup panko breadcrumbs, 1 tablespoon melted butter, 3 tablespoons butter, 3 tablespoons flour, and more.
Yes, Cheesy Pesto Rice 'N Chicken Bake falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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