Chicken Pesto Penne Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound cubed cooked chicken1/4 cup Parmesan Cheese1.5 teaspoons olive oil8 ounces Penne pasta3/4 cup 2% milk1/4 cup seasoned bread crumbs12 ounces frozen broccoli8 ounces Italian five cheese blend14.5 ounce can diced tomatoes1 jar 16 ounce Alfredo sauce1 packet pesto sauce1/4 cup olive oil
1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2.Preheat oven to 350 degrees. Spray a 9x13 or two 7½ x 9½ inch-baking dishes with Pam.
3.In a large bowl, combine chicken, Parmesan cheese, cooked pasta, shredded Italian cheese blend, Alfredo sauce, milk, bread crumbs, olive oil, broccoli, diced tomatoes and pesto sauce. Stir until all ingredients are mixed well. Scoop into the prepared baking dishes and place in the preheated oven for 30 minutes.
Serving Size: 8 servings
2.Preheat oven to 350 degrees. Spray a 9x13 or two 7½ x 9½ inch-baking dishes with Pam.
3.In a large bowl, combine chicken, Parmesan cheese, cooked pasta, shredded Italian cheese blend, Alfredo sauce, milk, bread crumbs, olive oil, broccoli, diced tomatoes and pesto sauce. Stir until all ingredients are mixed well. Scoop into the prepared baking dishes and place in the preheated oven for 30 minutes.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 445.5
- Total Fat: 22.5 g
- Cholesterol: 65.3 mg
- Sodium: 883.6 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 5.2 g
- Protein: 25.0 g
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