Creamy Pesto-Chicken Casserole

A quick and easy recipe that turns store-bought pesto, pasta sauce and grilled chicken breast strips into a great tasting casserole the family will love. And if you're single it's simple and makes for a great warm-up lunch the next day!!

Italian

Type of Dish Main Course

Contributed By

Published

Ingredients

  • 2 cups uncooked radiatore (nugget) pasta (6 ounces)
  • 1/2 cup chopped drained roasted red bell peppers (from 7-ounce jar)
  • 1/3 cup basil pesto
  • 1/4 cup fat-free (skim) milk
  • 1 container (10 ounces) refrigerated reduced-fat Alfredo sauce
  • 2 packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
  • 1/4 cup shredded Parmesan cheese (1 ounce)

Preparation

  1. Preheat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
  2. Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
  3. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese
  4. * Although using the refrigerated chicken strips is convenient, you can also use 2 1/2 cups of any cooked chicken. * You can also cook the pasta the night (or morning) before dinner as directed in step 2. Drain and rinse with cold water. Drizzle with a teaspoon of olive oil, and refrigerate in a large plastic food-storage bag or container. You can assemble the casserole in 5 minutes!

Further Information

Yield 4

Preparation Time is approxmiately 20 minutes.

Cooking Time is approxmiately 35 minutes.