Creamy Pesto Chicken Casserole
A delicious dish with tender chicken and pesto sauce!
Ingredients
- Pasta: Penne Rigatoni or Corckscrew all work well (16 oz)
- Rotisserie Chicken: chopped 4 cups
- Prepared Pesto ½ cup
- Alfredo Sauce 15oz
- Baby Spinach 3 cups
- Canned Diced Tomatoes 1 can, 15oz
- Shredded Mozzarella 2 cups
- Parmesan/Romano grated cheese 1/2 cup
- Milk 1/2 cup
- Panko Bread Crumbs ½ cup
- Olive Oil 1 tablespoon
Instructions
- Preheat oven to 350F. Spray dish with cooking spray and set aside
- Boil pot of water and cook pasta for 2 minutes less than the shortest time listed on package, drain.
- In a bowl, mix your chicken, spinach, tomatoes and mozz cheese. Pour alfredo sauce, pesto and milk over top to combine.
- In a small mixing bowl add your parmesan cheese and bread crumbs with olive oil and stir with fork.
- Add pasta to the chicken mixture and stir until everything mixes.
- Pour into prepared dish, smooth out for even layer then sprinkle with parmesan/panko bread crumbs.
- Bake for 30-35 minutes or until everything is bubbly and bread crumbs are toasted.