Chicken Pesto Bake
Chicken Pesto Bake
A pasta casserole this flavorful is quick to put together and makes a tasty any night meal.
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15 min
Prep Time
45 min
Total Time
8 (1 14-cup)
servings Ingredients
1 (12-ounce) package (4 cups) uncooked dried multi-colored rotini pasta
3 cups chopped deli rotisserie chicken
1 cup milk
14 cup purchased pesto sauce
1 (16-ounce) jar Alfredo sauce
1 (7-ounce) jar roasted red peppers, drained, chopped
18 teaspoon pepper
14 cup dried bread crumbs
14 cup shredded Parmesan cheese
2 tablespoons Land O Lakes® Butter, softened
How to make
-
STEP 1
Heat oven to 350°F.
-
STEP 2
Cook pasta as directed on package; drain.
-
STEP 3
Combine chicken, milk, pesto, Alfredo sauce, red peppers and pepper in bowl. Stir in cooked pasta. Spread into greased 3-quart baking dish. Cover with aluminum foil. Bake 20 minutes.
-
STEP 4
Combine bread crumbs, Parmesan cheese and butter in bowl. Sprinkle over casserole. Continue baking, uncovered, 10-15 minutes or until edges are bubbly and topping is golden brown.
Tip #1
Twelve ounces cooked chicken breasts equals 3 cups cubed.
Tip #2
Prepare as directed above except shorten pasta cooking time by 2 minutes. Do not top with breadcrumb mixture. Do not bake. Cover; refrigerate up to 24 hours. Sprinkle with breadcrumb mixture. Bake as directed, increasing first bake time to 30 minutes.
480 Calories
20 Fat (g)
85 Cholesterol (mg)
820 Sodium (mg)
43 Carbohydrates (g)
2 Dietary Fiber
28 Protein (g)
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