This rich and creamy pesto chicken casserole can be prepared in just 20 minutes for an easy weeknight dinner. Simple enough for a weeknight, but festive enough to serve for the holidays.
PREP TIME 20 minutesminutes
COOK TIME 35 minutesminutes
TOTAL TIME 55 minutesminutes
YIELD 8servings
Ingredients
1(16 oz) box of penne pasta
4cupsshredded rotisserie chicken
3cupsbaby spinach leaves
1(15 oz) can diced tomatoes, drained
2cupsshredded mozzarella cheese
1(15 oz) jar Alfredo sauce
1/2cupprepared pesto
1/2cupmilk
1/2cuppanko bread crumbs
1/2cupgrated parmesan cheese
1tbspolive oil
Instructions
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Set a large pot of water over high heat and bring to a boil. Cook the penne pasta for 2 minutes less than the shortest time listed on the package. Drain and set aside.
Meanwhile, add the chicken, spinach, drained tomatoes, and mozzarella cheese to a very large mixing bowl. Pour the Alfredo sauce, pesto, and milk over the top and stir gently to combine.
In a small mixing bowl, add the bread crumbs, parmesan cheese, and olive oil. Stir together with a fork until everything is evenly combined and the bread crumbs are coated in oil. Set aside.
Add the drained pasta to the mixing bowl and gently stir together with the chicken mixture until everything is evenly coated in sauce.
Pour the chicken mixture into the prepared baking dish and smooth out to an even layer. Sprinkle the reserved bread crumb mixture evenly over the top.
Bake for 30 - 35 minutes, or until everything is bubbly hot and the bread crumbs are toasted.