Sunday, 12 January 2014

Creamy Pesto-Chicken Casserole


Prep Time: 20min
Total Time: 55min
Servings: 4


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

  • 1Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • 2Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
  • 3Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

    Expert Tips

    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!
    Source:  www.Bettycrocker.com

    1 comments:

    Nithya Govind | 12 January 2014 at 18:29  

    beautifully presented. Chicken Casserole look very yummy too. I feel like grabbing it right away.

    -Nithyas Corner
    http://nithyascorner.com

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