Cheesy Pesto Rice 'n Chicken Bake

Have not made this yet.Posting for safe keeping Can't remember which magazine I got it from

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup panko breadcrumbs
• 1  tablespoon  melted butter
• 3  tablespoons butter
• 3  tablespoons flour
• 1 1⁄2 cups milk
• 1  cup sour cream
• 6  ounces  shredded english sharp cheddar cheese
• 3  ounces  crumbled blue cheese
• 1⁄4 cup  prepared pesto sauce
• 1⁄4 cup  diced sun-dried tomato
• 4  cups cooked brown rice
• 2  lbs boneless skinless chicken breasts, cut in to chunks or 3  chicken breasts
•  freshly grated romano cheese or  parmesan cheese

Directions

1. Preheat oven to 350.
2. Toss Panko crumbs in the one tablespoon of melted butter, Set aside.
3. In large saucepan, melt 3 tablespoons butter over medium-high heat. Add Flour and whisk together until it starts to turn golden brown. Add milk and then sour cream.
4. 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.
5. Remove from heat and stir in Pesto, followed by remaining ingredients(except for bread crumbs and Romano cheese).
6. Pour in to buttered Casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.