One Pot Chicken Rice Bake
Servings 8 Servings
Prepare ingredients for the dish. Dice mushrooms and tomatoes into larger chunks.
Place rice on the bottom of the baking pot. Pour Chicken broth over the rice. I made my own broth by using the better than bullion. Followed by diced mushrooms and tomatoes.
Season dish with Garlic Salt and sprinkle with 1/2 cup of Parmesan cheese.
On the inside of the chicken thighs, apply pesto sauce and sprinkle the other 1/2 cup of Parmesan cheese. Roll it up into a roll and wrap it with prosciutto.
Stack it next to each other on top of the pot. Cover the dish with a lid.
Bake this dish at 350F for about 60 minutes. Test with a fork to see if the dish is cooked.
Calories: 529kcal | Carbohydrates: 24g | Protein: 31g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 140mg | Sodium: 723mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 8.5mg | Calcium: 197mg | Iron: 1.7mg