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Creamy Pesto-Chicken Casserole

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By Betty Crocker Kitchens
Updated Dec 15, 2009
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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
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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

  • Step 
    1
    Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
  • Step 
    2
    Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
  • Step 
    3
    Cover 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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