Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole.
Although using the refrigerated chicken strips is convenient, you can also use 2 1/2 cups of any cooked chicken.
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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