Chicken Pesto Casserole

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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.

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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!

Mushroom Chicken

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This is another recipe I found on Food.com.  It was posted by Charlotte J.  I’ve made it a few times over the years and we love it.  There’s something about the combo of chicken, cheese and mushrooms that I just go crazy for.  This is very easy to make comfort food and I wouldn’t hesitate to make this for company.  It’s great served with mashed potatoes and a green vegetable.

Mushroom Chicken

4 boneless skinless chicken breasts
1/4 cup flour
3 tbsps butter
1 cup mushrooms, sliced ~ I used an 8 oz. box of mushrooms, sliced
1/2 cup chicken broth
salt and pepper to taste
1/3 cup mozzarella cheese ~ I used more
1/3 cup grated Parmesan ~ I used more
1/4 cup sliced, green onions ~ I didn’t use this time

Heat oven to 375º.

Flatten chicken if thick. Place in a ziplock bag and add the flour and shake to coat the chicken.

Melt butter in a large skillet and brown the chicken on both sides and place in a lightly greased baking pan.

Saute mushrooms in the same skillet until they are tender. Add broth, salt and pepper to taste and bring to a boil Continue boiling for 5 minutes to reduce the liquid.

Spoon or pour sauce over chicken and bake uncovered for about 15 minutes. Sprinkle with the cheeses and return to the oven to continue baking until the cheese has melted.

Makes 4 servings.

Happy Cooking!