PESTO CASSEROLE RECIPES

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PESTO-CHICKEN PENNE CASSEROLES RECIPE: HOW TO MAKE IT



Pesto-Chicken Penne Casseroles Recipe: How to Make It image

Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! —Laura Kayser, Ankeny, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 2 casseroles (6 servings each).

Number Of Ingredients 11

1 package (16 ounces) penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1-1/2 cups 2% milk
1 jar (8.1 ounces) prepared pesto
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

Nutrition Facts : Calories 612 calories, FatContent 30g fat (13g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 829mg sodium, CarbohydrateContent 41g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 42g protein.

CREAMY PESTO-CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM



Creamy Pesto-Chicken Casserole Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 7

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:

  • 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.

Nutrition Facts : Calories 520 , CarbohydrateContent 43 g, CholesterolContent 110 mg, FiberContent 2 g, ProteinContent 42 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 720 mg

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