Creamy Pesto-Chicken Casserole | Recipe Finder

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4servings
55minutes
520calories

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Creamy Pesto-Chicken Casserole

Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Lipids, Cellulose
Vitamins	B₁, B₂, B₃, B₉, D
Minerals	Iodine, Fluorine, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

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)

Instructions Jump to Ingredients ↑

Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

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