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Creamy Pesto-Chicken Casserole Recipe | by Pillsbury.com
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Creamy Pesto-Chicken Casserole Recipe

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)

 

DIRECTIONS:

 

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.

  

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Taken on August 17, 2004