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Pesto-Chicken Penne Casseroles

 Pesto-Chicken Penne Casseroles
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
12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 6 cups cubed cooked chicken
  • 4 cups (16 ounces) shredded Italian cheese blend
  • 3 cups fresh baby spinach
  • 1 can (15 ounces) crushed tomatoes
  • 1 jar (15 ounces) Alfredo sauce
  • 1-1/2 cups 2% milk
  • 1 jar (8.1 ounces) prepared pesto
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo
  • sauce, milk and pesto. Drain pasta and add to chicken mixture; toss
  • to coat.
  • Transfer to two greased 8-in. square baking dishes. In a small bowl,
  • combine the bread crumbs, Parmesan cheese and oil; sprinkle over
  • casseroles.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the
  • remaining casserole at 350° for 40-45 minutes or until bubbly.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Cover and bake at

2 of 2

Pesto-Chicken Penne Casseroles (continued)

Directions (continued)

  • 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6
  • servings each).
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.