Chicken Pesto Bake

Name: Chicken Pesto Bake
Prep time: 15 min
Total time: 45 min
Yield: 8 (1 1/4-cup) servings
Ingredients: 1 (12-ounce) package (4 cups) uncooked dried multi-colored rotini pasta; 3 cups chopped deli rotisserie chicken; 1 cup milk; 1/4 cup purchased pesto sauce; 1 (16-ounce) jar Alfredo sauce; 1 (7-ounce) jar roasted red peppers, drained, chopped; 1/8 teaspoon pepper; 1/4 cup dried bread crumbs; 1/4 cup shredded Parmesan cheese; 2 tablespoons Land O Lakes® Butter softened

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 ¹/₄-cup)

servings

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Ingredients

1 (12-ounce) package (4 cups) uncooked dried multi-colored rotini pasta

3 cups chopped deli rotisserie chicken

1 cup milk

¹/₄ cup purchased pesto sauce

1 (16-ounce) jar Alfredo sauce

1 (7-ounce) jar roasted red peppers, drained, chopped

¹/₈ teaspoon pepper

¹/₄ cup dried bread crumbs

¹/₄ 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.

Read the Story Behind the Recipe

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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