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Creamy Pesto-Chicken Casserole

  • Prep 20 min
  • Total 55 min
  • Ingredients 7
  • Servings 4

Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole. ...MORE+ LESS-

Ingredients

2
cups uncooked radiatore (nugget) pasta (6 ounces)
1/2
cup chopped drained roasted red bell peppers (from 7-ounce jar)
1/3
cup basil pesto
1/4
cup milk
1
container (10 ounces) refrigerated Alfredo sauce
2
packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
1/4
cup shredded Parmesan cheese (1 ounce)

Steps

Hide Images
  • 1
    Heat oven to 350°. Spray 2-quart casserole with cooking spray.
  • 2
    Cook pasta as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
  • 3
    Cover with foil and bake 35 minutes or until heated through. 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.
  • 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!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
360
% Daily Value
Total Fat
40g
61%
Saturated Fat
18g
92%
Trans Fat
1g
Cholesterol
135mg
45%
Sodium
1380mg
58%
Potassium
170mg
5%
Total Carbohydrate
47g
16%
Dietary Fiber
2g
11%
Sugars
4g
Protein
36g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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