Pesto Chicken Penne Casserole Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Pesto Chicken Penne Casserole Recipe). Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 12

Yield: 12 servings

Pesto Chicken Penne Casserole Recipe

Ingredients

½ cup seasoned bread crumbs

½ cup grated Parmesan cheese

1 tablespoon olive oil

1 (16 ounce) box penne pasta

6 cups cubed cooked chicken

4 cups shredded Italian cheese blend

3 cups fresh baby spinach

1 (15 ounce) can crushed tomatoes

1 (15 ounce) jar Alfredo sauce

1 (15 ounce) jar pesto sauce

1 ½ cups milk

Chicken Enchilada Casserole I

Main Dish

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs Parmesan cheese and olive oil in a small bowl until evenly moistened; set aside.

Step 2

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 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.

Step 3

Meanwhile combine the chicken in a bowl with the Italian cheese blend spinach tomatoes alfredo sauce pesto sauce and milk. Stir in the pasta once done and scoop into the prepared baking dish. Top with the bread crumb mixture.

Step 4

Bake in the preheated oven until bubbly and golden brown on top 40 to 45 minutes.

Nutritional Information

Pesto Chicken Penne Casserole Recipe

Servings Per Recipe:12

Calories: 760.2

% Daily Value *

Protein: 45.4g 91%

Carbohydrates: 40.7g 13%

Dietary Fiber: 3.4g 14%

Sugars: 4.2g

Fat: 47.2g 73%

Saturated Fat: 18.2g 91%

Cholesterol: 114.1mg 38%

Vitamin A Iu: 1741.1IU 35%

Niacin Equivalents: 13.1mg 101%

Vitamin B6: 0.4mg 24%

Vitamin C: 8.3mg 14%

Folate: 38.1mcg 10%

Calcium: 683.6mg 68%

Iron: 4mg 22%

Magnesium: 84mg 30%

Potassium: 542.4mg 15%

Sodium: 1209.9mg 48%

Thiamin: 0.1mg 8%

Calories From Fat: 424.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.