Save There's something magical about opening the oven door and being hit with that cloud of basil-scented steam, knowing dinner is practically done. I discovered this casserole on a Wednesday night when I had three things going on at once and needed something that didn't require constant attention. One bowl, one dish, and forty-five minutes later, I had a meal that tasted like I'd spent all afternoon in the kitchen. It became my secret weapon for weeknights when life gets loud.
My neighbor stopped by just as I was pulling this out of the oven, and the smell alone got her asking questions before she even said hello. She watched me serve it with skepticism—casseroles had disappointed her before—but one bite changed everything. Now she makes it every other week, and I like to think I created a small kitchen monster.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 500 g, diced into 1-inch pieces): Dicing them small ensures they cook evenly and get tender without drying out in the oven.
- Long-grain white rice (1 ½ cups, 285 g, uncooked): Uncooked rice absorbs all the broth and pesto as it bakes, which is the whole magic of this dish.
- Low-sodium chicken broth (2 cups, 480 ml): The foundation that transforms rice and raw chicken into something cohesive.
- Whole milk (1 cup, 240 ml): This softens everything and helps the pesto distribute evenly through the rice.
- Shredded mozzarella cheese (1 cup, 120 g): It melts into the rice underneath and gets golden on top, creating those irresistible crispy edges.
- Grated Parmesan cheese (½ cup, 60 g): Use fresh Parmesan if you can—it adds a sharp bite that store-bought pesto really needs.
- Basil pesto (½ cup, 120 g): Store-bought works perfectly, but if you have time, homemade takes this from weeknight dinner to something special.
- Garlic (2 cloves, minced): A small gesture that makes the whole casserole taste fresher and more intentional.
- Dried Italian herbs (1 tsp): Fills in the gaps where fresh basil flavor fades into the bake.
- Salt (½ tsp) and ground black pepper (¼ tsp): Taste as you go; casseroles need a little more seasoning than you might expect.
- Cherry tomatoes (1 cup, 150 g, halved): They burst slightly in the heat and add bright, tangy pockets throughout.
- Baby spinach (1 cup, 150 g, roughly chopped, optional): It wilts away almost invisibly, but adds something green and nutritious without changing the flavor.
Instructions
- Set your oven and prepare:
- Preheat to 375°F (190°C) and grease a 9x13-inch baking dish generously. A cold pan will only make cleanup harder.
- Build the base:
- In your baking dish, combine uncooked rice, chicken broth, milk, pesto, garlic, Italian herbs, salt, and pepper. Stir until the rice is coated and the pesto begins to streak through the liquid like watercolor.
- Add the protein and vegetables:
- Scatter the diced chicken pieces across the rice, then add halved cherry tomatoes and spinach if you're using it. Stir gently so everything mingles, but don't overwork it.
- Top with cheese:
- Sprinkle mozzarella and Parmesan evenly across the entire surface. This layer will melt down and also crisp up on top, so be generous.
- First bake, covered:
- Cover the dish tightly with aluminum foil and slide it into the oven for 35 minutes. The foil traps steam, cooking the rice and chicken gently.
- Uncover and finish:
- Remove the foil and bake for another 10–15 minutes, until the rice is tender, chicken is cooked through, and the cheese is golden and slightly bubbling at the edges. Watch it toward the end so the cheese doesn't char.
- Rest before serving:
- Let the casserole sit for 5–10 minutes after you pull it out. This lets everything settle and makes serving cleaner. Garnish with extra pesto or fresh basil if you want to show off.
Save I made this for a dinner party once, worried it seemed too casual for guests, but someone asked for the recipe before dessert was even plated. That's when I stopped apologizing for casseroles and started celebrating them.
When to Make This
This is the kind of meal you make when you're tired but still want to feel like you cooked something real. It's equally at home on a Tuesday night when everyone's scattered to different activities as it is when friends drop by unexpectedly. The long bake time means you can set it and actually relax for once, or get other things done while it works in the background.
Variations That Work
Rotisserie chicken (2 cups shredded) swaps in beautifully if you want to shave ten minutes off the bake time and skip the dicing step. Zucchini, bell peppers, or mushrooms add color and texture without fighting the pesto flavor. Brown rice works too, but you'll need an extra ½ cup of liquid and about 10–15 minutes longer in the oven.
How to Serve It
A crisp green salad cuts through the richness perfectly, especially one with lemon dressing that echoes the brightness of the basil. A chilled glass of Pinot Grigio or even a light sparkling wine makes the whole thing feel less like dinner and more like a small celebration.
- Pair with garlic bread if you want leftovers to become something new the next day.
- Leftover casserole reheats beautifully in a 325°F oven, covered, until warmed through.
- This freezes well before baking—just add 10 minutes to the covered time if cooking from frozen.
Save This casserole isn't trying to be fancy, and that's exactly why it works. It's the kind of dish that shows up when you need it most.
Recipe FAQs
- → Can I use rotisserie chicken instead of raw chicken?
Yes, shredded rotisserie chicken can be used to reduce baking time by about 10 minutes.
- → Is it possible to substitute the rice for a whole grain alternative?
Brown rice can be used, but increase the liquid by ½ cup and extend baking time by 10–15 minutes for proper cooking.
- → What vegetables complement the dish well?
Adding diced zucchini, bell peppers, or mushrooms enhances flavor and texture alongside cherry tomatoes and spinach.
- → How can I ensure the chicken cooks evenly with the rice?
Diced chicken pieces are stirred into the uncooked rice mixture before baking, allowing even cooking throughout the dish.
- → Can this dish be prepared gluten-free?
Yes, ensure all ingredients, especially broth and pesto, are certified gluten-free to maintain gluten-free status.
- → What is the best way to achieve a golden cheese topping?
Bake covered initially, then uncover for the last 10–15 minutes to allow the mozzarella and Parmesan to brown and bubble nicely.