A pasta casserole this flavorful is quick to put together and makes a tasty any night meal.
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1 (12-ounce) package (4 cups) uncooked dried multi-colored rotini pasta
3 cups chopped deli rotisserie chicken
1 cup milk
14 cup purchased pesto sauce
1 (16-ounce) jar Alfredo sauce
1 (7-ounce) jar roasted red peppers, drained, chopped
18 teaspoon pepper
14 cup dried bread crumbs
14 cup shredded Parmesan cheese
2 tablespoons Land O Lakes® Butter, softened
STEP 1
Heat oven to 350°F.
STEP 2
Cook pasta as directed on package; drain.
STEP 3
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.
STEP 4
Combine bread crumbs, 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.
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