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Chicken and Pesto Casserole Recipe

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This recipe for Chicken and Pesto Casserole is from Cooking with Karrie, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. box of pasta (any pasta will work, I use Penne)
1 lb. rotisserie chicken off bone (I buy it that way from Costco)
1 jar alfredo sauce (if you can find it the sundried tomato is my favorite)
1 can petite diced tomatoes
1/2 cup pesto sauce
1/2 cup water
2 cups baby spinach leaves
4 cups shredded mozzarella
1 cup bread crumbs
1/2 cup parmesan cheese (from the bottle)
2 Tbs. olive oil
Directions:
Directions:
Cook pasta according to package directions. Drain and place in a large bowl. Then add alfredo sauce, pesto, petite tomatoes, water and chopped chicken. Stir well and then tear baby spinach into small pieces and stir in. Then add the mozzarella cheese and mix well. Spray large casserole dish with cooking spray and add contents of the bowl. In a small bowl combine bread crumbs, parmesan cheese and olive oil. Mix well and then sprinkle over casserole. Cover with foil and bake on 325º for about a half hour, or until bubbly in middle. Take off foil for last ten minutes.

 

 

 

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