Name: Chicken, Broccoli & Rice Casserole with Pesto Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ cups cooked rice (white, brown, or basmati); 2 cups cooked chicken, shredded or cubed (use rotisserie or baked); 3 cups broccoli florets, lightly steamed; ¾ cup pesto sauce (store-bought or homemade); 1 ½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 cup sour cream or Greek yogurt (optional for creaminess); ½ teaspoon garlic powder; ½ teaspoon onion powder; Salt and pepper, to taste; 1 tablespoon olive oil; Fresh basil leaves (optional for garnish)

Introduction:

If you’re looking to elevate a classic casserole with vibrant and fresh flavors, this Chicken, Broccoli & Rice Casserole with Pesto is the perfect recipe. Combining the creamy goodness of a traditional casserole with the herby, zesty punch of pesto sauce, this dish is a delightful twist on comfort food. The pesto adds a burst of flavor to the tender chicken, fluffy rice, and nutrient-packed broccoli, while melted mozzarella ties everything together into a cheesy, satisfying meal.

This casserole is a great choice for family dinners or meal prep because it’s simple to assemble, nutritious, and reheats beautifully. Plus, it’s versatile—you can use homemade pesto for a more robust, personalized flavor or grab your favorite store-bought version to make the recipe even quicker. Ready to make your weeknight meals a bit more exciting? Let’s get started.

Ingredients:

1 ½ cups cooked rice (white, brown, or basmati)
2 cups cooked chicken, shredded or cubed (use rotisserie or baked)
3 cups broccoli florets, lightly steamed
¾ cup pesto sauce (store-bought or homemade)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup sour cream or Greek yogurt (optional for creaminess)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 tablespoon olive oil
Fresh basil leaves (optional for garnish)

Preparation:

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.

Step 2: Prepare the Ingredients
If your rice isn’t already cooked, prepare it according to the package instructions. You can use any variety of rice, but long-grain white rice, brown rice, or even basmati work well for this casserole.

Lightly steam the broccoli florets until they’re bright green and slightly tender, but not fully cooked (about 3-4 minutes in the microwave or on the stovetop). Set them aside.

Step 3: Combine Chicken, Rice, and Broccoli
In a large bowl, combine the cooked rice, shredded or cubed chicken, and steamed broccoli. Mix everything together gently, ensuring the ingredients are evenly distributed throughout.

Step 4: Add the Pesto and Cheese
Add ¾ cup of pesto sauce to the rice mixture, along with the sour cream or Greek yogurt for a creamier texture (if desired). Season the mixture with garlic powder, onion powder, salt, and pepper. Stir everything together until the pesto is fully incorporated and the ingredients are evenly coated.

Step 5: Assemble the Casserole
Transfer the chicken, rice, and broccoli mixture to the greased baking dish. Spread it out evenly in the dish, pressing it down lightly to ensure it bakes uniformly. Sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top, followed by a generous sprinkling of Parmesan cheese.

Step 6: Bake the Casserole
Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. For a golden, crispy cheese topping, broil the casserole for the last 2-3 minutes of baking, watching carefully to avoid burning.

Step 7: Garnish and Serve
Once baked, remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil leaves for added flavor and a pop of color. Serve hot.

Cooking Notes:

You can make your own pesto for a fresher, more personalized flavor. To make homemade pesto, blend fresh basil, Parmesan, garlic, pine nuts, olive oil, and salt in a food processor.
For a lighter casserole, you can substitute the sour cream or Greek yogurt with a lower-fat version or skip it altogether for a less creamy dish.
If you prefer a gluten-free option, ensure that your pesto sauce is gluten-free and use brown or wild rice instead of white rice.

Serving Suggestions:

This casserole pairs wonderfully with a crisp green salad dressed in a simple vinaigrette, balancing the richness of the pesto and cheese.
Garlic bread or a crusty baguette on the side makes for a perfect addition to soak up any leftover pesto sauce.
If you’re feeling fancy, serve the casserole with a glass of dry white wine, such as Sauvignon Blanc, to complement the herby flavors of the pesto.

Tips:

You can prepare this dish ahead of time by assembling the casserole and refrigerating it for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through.
For added texture, consider sprinkling some breadcrumbs mixed with Parmesan on top of the cheese before baking for a crunchy topping.
Swap out the chicken for turkey, shrimp, or even tofu for a different take on the casserole.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of milk or broth to keep it from drying out.

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Nutritional Information: (per serving, based on 6 servings)
Calories: 460
Protein: 30g
Carbohydrates: 28g
Fat: 25g
Sodium: 670mg

Conclusion:

The Chicken, Broccoli & Rice Casserole with Pesto is a flavorful, hearty dish that brings together classic ingredients with a fresh, herby twist. This easy-to-make casserole is perfect for weeknight dinners, meal prep, or feeding a crowd, and it’s as comforting as it is delicious. The combination of tender chicken, perfectly cooked broccoli, and creamy pesto-infused rice makes this recipe an instant hit that the whole family will love. Whether you’re a fan of quick meals or flavorful casseroles, this recipe is a must-try for any pesto lover!

Chicken, Broccoli & Rice Casserole with Pesto Recipe

Author: Imili Johnson
Total Time: 40 minutes

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Ingredients

Scale

1 ½ cups cooked rice (white, brown, or basmati)
2 cups cooked chicken, shredded or cubed (use rotisserie or baked)
3 cups broccoli florets, lightly steamed
¾ cup pesto sauce (store-bought or homemade)
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup sour cream or Greek yogurt (optional for creaminess)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 tablespoon olive oil
Fresh basil leaves (optional for garnish)

Instructions