Pesto-Chicken Penne Casseroles Recipe
Pesto-Chicken Penne Casseroles Recipe photo by Taste of Home

Pesto-Chicken Penne Casseroles Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
  3. 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.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).
Originally published as Pesto-Chicken Penne Casseroles in Simple & Delicious May 2010, p59

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pesto-Chicken Penne Casseroles

AVERAGE RATING
   (88)
RATING DISTRIBUTION
5 Star
 (79)
4 Star
 (6)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 23, 2014

"Loved it! Followed the recipe and it filled two nine inch cake pans to freeze and one smaller dish with enough for my husband and I. He is not a huge fan of Italian flavors, but he said it was good. I left the Parmesan cheese out of the topping and just did bread crumbs since I felt like there was enough cheese in the dish already."

MY REVIEW
Reviewed Nov. 18, 2014

"Awsome ! My daughter and son in law are vegetarians so i made one with half the meat and the other meatless. Everyone loved it !"

MY REVIEW
Reviewed Nov. 12, 2014

"My picky husband loved this! Next time, I might not add as much pesto as they recommend."

MY REVIEW
Reviewed Sep. 23, 2014

"This dish is fantastic. I have made it for company time and again, never no leftovers. Everyone asks for the recipe. It is still delicious after it has been frozen, seems the flavors have more chance to meld. This is a keeper in my recipe box"

MY REVIEW
Reviewed Sep. 2, 2014

"It was just way too garlicky for us. I followed the recipe to a "tee" as I always do when I am trying a recipe for the first time. We just didn't care for it."

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