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.
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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