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Creamy Pesto-Chicken Casserole

Creamy Pesto-Chicken Casserole
  • Prep 20 min
  • Total 55 min
  • Servings 4
Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole.
Updated December 15, 2009

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 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)

Steps

  • 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.

  • 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 Facts

Serving Size: 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
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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