Creamy Pesto-Chicken Casserole

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

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4

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.

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
235),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
10g,
10%
),
Cholesterol
110mg
110%;
Sodium
720mg
720%;
Total Carbohydrate
43g
43%
(Dietary Fiber
2g
2%
),
Protein
42g
42%
;
% Daily Value*:
Iron
18%;
Exchanges:
3 Starch;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.