Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole.
Creamy Pesto-Chicken Casserole
- Prep Time 20 min
- Total 55 min
- Servings 4
- Ingredients 7
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)
Instructions
-
Step1Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
-
Step2Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
-
Step3Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.
Nutrition
520
Calories
26g
Total Fat
42g
Protein
43g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 235
- Total Fat
- 26g
- Saturated Fat
- 10g
- Cholesterol
- 110mg
- Sodium
- 720mg
- Total Carbohydrate
- 43g
- Dietary Fiber
- 2g
- Protein
- 42g
% Daily Value*:
- Iron
- 18%
- 18%
Exchanges:
3 Starch;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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