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Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! —Laura Kayser, Ankeny, Iowa
Nutritional Facts 1-1/3 cups equals 612 calories, 30 g fat (13 g saturated fat), 111 mg cholesterol, 829 mg sodium, 41 g carbohydrate, 3 g fiber, 42 g protein.
Originally published as Pesto-Chicken Penne Casseroles in Simple & Delicious May 2010, p59
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 07, 2013 by annette.barney
So so good!!! I made my own alfredo sauce and it turned out amazing!
Reviewed on Feb. 27, 2013 by Sprowl
two thumbs up!!!
Reviewed on Feb. 20, 2013 by germanycook
Excellent casserole - I was looking for something to put in the freezer for when my baby comes, and this was perfect! It made 4 8x8 dishes.... the assembly/cooking of each ingredient did take some time but it was SO good, totally worth it. It didn't taste 'canned' at all. I used broccoli instead of spinach, and made my own alfredo sauce.
Reviewed on Feb. 08, 2013 by cj_snyder14
This recipe was by far one of the best I've made. It was very creamy and extremely flavorful. It calls for simple ingredients and it was easy to put together. My husband raved about it and has already requested that I make it again, which I certainly will!
Reviewed on Jan. 09, 2013 by slperry114
I discovered is dish about 3 months ago and decided I would have it for dinner. I froze one dish and forgot about it until last night. True to it's word, it tasted just as good as the first time I cooked it.My only recommendation is that if you do decide to freeze a dish, place wax paper on top and then cover with aluminum foil. The helps preserve the texture better.
I discovered is dish about 3 months ago and decided I would have it for dinner. I froze one dish and forgot about it until last night. True to it's word, it tasted just as good as the first time I cooked it.
My only recommendation is that if you do decide to freeze a dish, place wax paper on top and then cover with aluminum foil. The helps preserve the texture better.
Reviewed on Jan. 08, 2013 by rudylenak
GOOD GOOD LOVE IT
Reviewed on Sep. 19, 2012 by Lollybert
INCREDIBLE! My husbands HATES spinach and ate TWO helpings of this. The combination of flavors was perfection. I could eat this everyday and be a happy camper.
Reviewed on Aug. 29, 2012 by Amy the Midwife
I only had 3 cups of the Italian cheese and it was PLENTY rich enough. Definitely makes more than 2 8x8" pans. I used a 13x9 plus a 1 1/2 quart casserole. Friends and family really liked it!
Reviewed on Aug. 01, 2012 by cmelick
Great recipe......everyone wanted the recipe !!!!!!!
Great recipe......everyone wanted the recipe !!!!!
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