When I was looking over the Land O’Lakes website a couple of weeks ago, I found this gem of a recipe. I just happened to have some pesto in the fridge that needed to be used up so I decided to give this recipe a try. Easy and delicious ~ my two favorite things!
I cooked up the chicken just for this but it would be a great way to use up leftovers.
Chicken Pesto Casserole ~ Land O’Lakes
1 (12 oz) pkg rotini ~ I used the multi-colored kind
3 cups cubed, cooked chicken
1 cup milk
1/4 cup purchased pesto
1 (16 oz) jar Alfredo sauce
1 (7 oz) jar roasted red peppers, drained and chopped
1/8 tsp pepper
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsps butter, melted
Heat oven to 350º. Cook pasta according to pkg directions; drain and set aside.
Meanwhile, combine the chicken, milk, pesto, Alfredo sauce, red peppers and pepper in a mixing bowl. Stir in the cooked pasta and spread mixture into a greased 3-quart baking dish. Cover with foil and bake 20 minutes.
Combine breadcrumbs, Parm cheese, and butter in a small bowl and sprinkle over casserole. Continue baking uncovered until edges are bubbly and topping is golden brown. ~ about 15 minutes or so.
Makes 8 servings.