Sunday, January 12, 2014

Creamy Pesto-Chicken Casserole

Prep Time: 20min

Total Time: 55minServings: 4



cups uncooked radiatore (nugget) pasta (6 ounces)


cup chopped drained roasted red bell peppers (from 7-ounce jar)


cup basil pesto


cup fat-free (skim) milk


container (10 ounces) refrigerated reduced-fat Alfredo sauce


packages (6 ounces each) refrigerated grilled chicken breast strips, chopped


cup shredded Parmesan cheese (1 ounce)


  • 1Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.

  • 2Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.

  • 3Cover 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!

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