# What you'll need:
→ Protein
01 - 2 large boneless, skinless chicken breasts, diced into 1-inch pieces (about 17.6 oz)
→ Rice & Dairy
02 - 1 ½ cups long-grain white rice, uncooked (10.05 oz)
03 - 2 cups low-sodium chicken broth (16 fl oz)
04 - 1 cup whole milk (8 fl oz)
05 - 1 cup shredded mozzarella cheese (4.2 oz)
06 - ½ cup grated Parmesan cheese (2.1 oz)
→ Sauces & Flavor
07 - ½ cup basil pesto (4.2 oz), store-bought or homemade
08 - 2 cloves garlic, minced
09 - 1 tsp dried Italian herbs
10 - ½ tsp salt
11 - ¼ tsp ground black pepper
→ Vegetables
12 - 1 cup cherry tomatoes, halved (5.3 oz)
13 - 1 cup baby spinach, roughly chopped (5.3 oz), optional
# Method:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In the baking dish, mix uncooked rice, chicken broth, whole milk, basil pesto, minced garlic, dried Italian herbs, salt, and black pepper until evenly combined.
03 - Add diced chicken, halved cherry tomatoes, and baby spinach if using. Stir gently to distribute all ingredients consistently.
04 - Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the mixture.
05 - Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 - Remove the foil and bake for an additional 10 to 15 minutes until rice is tender, chicken is thoroughly cooked, and cheese is golden and bubbly.
07 - Allow the casserole to rest for 5 to 10 minutes before serving. Optionally garnish with extra basil pesto or fresh basil leaves.
