Creamy Tomato Pesto Chicken Rice Casserole

1.Preheat the oven to 375°F (190°C).

2.1. Cook the rice according to package instructions and set aside.

3.2. In a large skillet, cook the diced chicken over medium heat until browned and cooked through.

4.3. Add the diced onion to the skillet and sauté until translucent.

5.4. Stir in the tomato pesto and cream cheese, mixing until well combined and creamy.

6.5. In a greased baking dish, layer the cooked rice evenly at the bottom.

7.6. Pour the creamy tomato pesto chicken mixture over the rice, spreading it out evenly.

8.7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly.

9.8. Remove the foil and broil for an additional 3-5 minutes to lightly brown the top.

10.9. Serve the creamy tomato pesto chicken rice casserole hot and enjoy!