Creamy Pesto-Chicken Casserole

Creamy Pesto-Chicken Casserole

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

Prep Time

20

Minutes

Total Time

55

Minutes

Makes

4

servings

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 fat-free (skim) milk
1
container (10 ounces) refrigerated reduced-fat Alfredo sauce
2
packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
1/4
cup shredded Parmesan cheese (1 ounce)
  1. Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
  2. Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
  3. Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 235),
  • Total Fat 26g
    • (Saturated Fat 10g,),
  • Cholesterol 110mg;
  • Sodium 720mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 2g,
  • Protein 42g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.