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Creamy Pesto-Chicken Casserole

  • Prep 20 min
  • Total 55 min
  • Servings 4

Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole. ...MORE+ LESS-

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)

Steps

Hide Images
  • 1
    Heat 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.

Expert Tips

  • Although using the refrigerated chicken strips is convenient, you can also use 2 1/2 cups of any cooked chicken.
  • This creamy casserole is delicious served with cooked baby carrots, focaccia and sherbet for dessert.
  • Go ahead and 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!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
235
% Daily Value
Total Fat
26g
Saturated Fat
10g
Cholesterol
110mg
Sodium
720mg
Total Carbohydrate
43g
Dietary Fiber
2g
Protein
42g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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