Cheesy Pesto Rice 'n Chicken Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Have not made this yet.Posting for safe keeping Can't remember which magazine I got it from Ingredients:
1 cup panko breadcrumbs |
1 tablespoon melted butter |
3 tablespoons butter |
3 tablespoons flour |
1 1/2 cups milk |
1 cup sour cream |
6 ounces shredded english sharp cheddar cheese |
3 ounces crumbled blue cheese |
1/4 cup prepared pesto sauce |
1/4 cup diced sun-dried tomato |
4 cups cooked brown rice |
2 lbs boneless skinless chicken breasts, cut in to chunks or 3 chicken breasts |
freshly grated romano cheese or parmesan cheese |
Directions:
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.
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