Chicken Pesto Casserole

3 Comments

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.

Vote for my recipe on Food Talk Daily by clicking here!

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.

Happy Cooking!

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3 thoughts on “Chicken Pesto Casserole

  1. hey nancy what kind of alfredo do you use? i usually make my own, but i’m lovin the sound of this.. i might swap the roasted reds with sundried tomato, love them with pesto, or pretty much anything.

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