Shelly's Recipe

CHEESY PESTO RICE AND CHICKEN BAKE

Category: Casseroles - Chicken and Turkey

4 cups cooked brown rice
3 boneless, skinless chicken breasts, cut in to chunks
1 1/2 cup milk
3 tbsp butter, divided
3 tbsp flour
6 oz shredded sharp English cheddar
3 oz crumbled blue cheese
1 cup sour cream
1/4 prepared pesto
1/4 cup diced sun dried tomatoes
1 cup Panko Bread crumbs, tossed in melted butter
Freshly Grated Romano or Parmesan cheese

Preheat oven to 350. In large saucepan, melt 3 tbsp butter over medium-high heat. Add Flour and whisk together until it starts to turn golden brown. Add milk and then Sour Cream. 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. Remove from heat and stir in Pesto, followed by remaining ingredients (except for bread crumbs and Romano cheese). Pour in to buttered casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.