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Pesto Chicken Mostaccioli

Pesto Chicken Mostaccioli
“I was looking for something new to whip up and decided to invent my own recipe. We love pesto and mac and cheese…but who knew what a yummy combination it would be with chicken nuggets!” Comfort food to the max, it's great for a crowd! Rebecca Stablein - Lake Forest, California
10 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1 package (16 ounces) mostaccioli
  • 1 package (16 ounces) frozen breaded chicken tenders
  • 4 cups (16 ounces) shredded cheddar cheese
  • 1 container (16 ounces) sour cream
  • 1 carton (15 ounces) ricotta cheese
  • 3/4 cup prepared pesto
  • 2/3 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • 1/4 cup butter, melted

Directions

  • Cook mostaccioli and chicken according to package directions.
  • Meanwhile, in a large bowl, combine the cheddar cheese, sour cream,
  • ricotta, pesto, cream and Parmesan cheese.
  • Chop chicken tenders and drain mostaccioli; add to cheese mixture.
  • Toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes
  • (dishes will be full). Combine bread crumbs and butter; sprinkle
  • over the top.
  • Bake, uncovered, at 350° for 25-30 or until heated through and
  • golden brown.
  • Yield: 2 casseroles (5 servings each).
© Taste of Home 2013

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Pesto Chicken Mostaccioli (continued)

Nutrition Facts: 1-1/2 cups equals 921 calories, 59 g fat (32 g saturated fat), 177 mg cholesterol, 963 mg sodium, 57 g carbohydrate, 3 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013