The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Red Pesto Chicken Casserole with Brown Rice & Green Beans
A crowd-pleaser the whole family will love. Succulent free-range British chicken, simmered in velvety cashew cream with sweet leeks and flavourful red pesto pesto. Dish up alongside fluffy brown rice and tender green beans. Sheer comfort!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 200g baby tomatoes
- 2 leek
- 3 garlic clove
- 600g diced British Free Range chicken breast
- 160g green beans
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 574
Protein: 46g
Carbs: 52g
Fat: 20g
Red Pesto Chicken Casserole with Brown Rice & Green Beans
A crowd-pleaser the whole family will love. Succulent free-range British chicken, simmered in velvety cashew cream with sweet leeks and flavourful red pesto pesto. Dish up alongside fluffy brown rice and tender green beans. Sheer comfort!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a measuring jug & a slotted spoon
Get the rice on
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked
- When the rice has 5 mins remaining, trim the green beans. Add to the saucepan for 3-4 mins, removing with a slotted spoon once cooked, then drain the rice
Build the dish
- Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 6 mins, until golden. Season with salt and pepper
- Finely chop or crush the garlic. Thinly slice the leeks into 1/2cm thick half-moons. Halve the tomatoes
- Once the chicken is golden, lower the heat and add the leek. Cook for 6 mins, until softening, then add the tomatoes, fresh garlic and garlic herb paste. Cook for 2 mins more
Simmer simmer
- Stir the pesto, stock, cream and 100ml water into the chicken pan. Bring to the boil and simmer for 3-4 mins, until the sauce has thickened and the chicken is cooked through. Add a splash more water if it becomes too dry. Season with salt and pepper to taste
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken pesto casserole into bowls, with the rice and green beans alongside
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