1 (12-ounce) package (4 cups) uncooked dried multi-colored rotini pasta
3 cups skinned, boned, chopped deli rotisserie chicken
1 cup milk
1/4 cup purchased pesto
1 (16-ounce) jar Alfredo sauce
1 (7-ounce) jar roasted red peppers, drained, chopped
1/8 teaspoon pepper
1/4 cup dried breadcrumbs
1/4 cup shredded Parmesan cheese
Heat oven to 350°F. Cook pasta as directed on package; drain.
Combine chicken, milk, pesto, Alfredo sauce, red peppers and pepper in bowl. Stir in cooked pasta. Spread into greased 3-quart baking dish. Cover with aluminum foil. Bake 20 minutes.
Combine breadcrumbs, Parmesan cheese and butter in bowl. Sprinkle over casserole. Continue baking, uncovered, 10-15 minutes or until edges are bubbly and topping is golden brown.
- Twelve ounces cooked chicken breasts equals 3 cups cubed .
- Prepare as directed above except shorten pasta cooking time by 2 minutes. Do not top with breadcrumb mixture. Do not bake. Cover; refrigerate up to 24 hours. Sprinkle with breadcrumb mixture. Bake as directed, increasing first bake time to 30 minutes.
- To reduce the calories in this casserole, use light or reduced fat Alfredo sauce.
- Read more about this recipe on Recipe Buzz® Blog.