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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 minutes or until golden brown.
  • Yield: 2 casseroles (5 servings each).
Nutritional Facts: 1-1/2 cups equals 921 calories,

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Pesto Chicken Mostaccioli (continued)

Nutritional Facts: 59 g fat (32 g saturated fat), 177 mg cholesterol, 963 mg sodium, 57 g carbohydrate, 3 g fiber, 38 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now