Cracker Barrel Creamy Chicken and Rice — Upgraded!

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Cracker Barrel Creamy Chicken and Rice — Upgraded!
I finally worked out the recipe and decided that it really was good, but decided that it would be so much better with pesto! lol!

you tell me what you think…and…i made it fun to make with easy clean-up;-d
original recipe:
2 cups cooked long-grain white rice
4 small boneless skinless chicken breasts
1/2 cup cream cheese spread
1/2 cup sun-dried tomatoes, chopped
2 tbs milk
14-oz can artichoke hearts, drained, halved
2 tbs shredded Parmesan cheese
Heat oven to 400°F.
Spoon rice onto centers of 4 large sheets heavy-duty foil.

Top each with a chicken breast.
Combine cream cheese spread, tomatoes and milk until blended. Add artichokes. Spoon over chicken.

Fold to make packet. Place in rimmed baking sheet.
Bake 30 min or until chicken is done (165°F). Let stand 5 min.

Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.
Up-Graded Recipe:
add 1/4 cup pesto to cream cheese spread, tomatoes, milk, and blend. Add artichokes.

Spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
Bake 30 min or until chicken is done (165°F).

Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.

Serves 4

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