Creamy Pesto-Chicken Casserole

The Date: 29 March 2012

The Occasion: Thursday night

The Recipe: From Betty Crocker’s Annual Recipes

How it went: Yum! Loved this. I’d like to try my own version of it with broccoli and a homemade alfredo sauce. I think I could concoct a more from-scratch version that would be really good. I’ll get back to you if I do.

What You Need:

2 cups uncooked “fancy” pasta (Recipe calls for radiatore. I couldn’t find that so I used cavatappi. Campanelle would also be good)

1/2 C roasted red bell peppers from jar (I omitted these)

1/3 C basil pesto

1/4 C milk

10 oz jarred alfredo sauce

12-16 oz boneless skinless chicken breast, cooked

1/4 C shredded Italian or parmesan cheese

Your Turn:
Cook the chicken. As I’ve said before, the best way I’ve found to do this is to cook it in the crock pot all day. For something that’s going to be pesto flavored, like this recipe, cook the chicken in broth with basil and garlic to start those flavors going.

When you get home, or when your chicken is done, cook the 2 C pasta until al dente. Drain.

Mix pasta in a large bowl with

· the cooked chicken

· 1/3 C basil pesto

· 1/4 C milk

· 10 oz jarred alfredo sauce

· 1/2 C roasted bell peppers (optional)

 

Spoon into a square 8x8 baking dish.

Bake 25 minutes at 350.

Cover with aluminum foil, then bake another 10 minutes.

When you remove it from the oven, sprinkle with 1/4 C shredded Italian cheese. (I sprinkled this on before I baked it. Oops!)

Enjoy with steamed fresh broccoli or green beans.