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Pesto Chicken Casserole – Recipe by Margaret H.
Ingredients.
- 3 cups of cooked chicken, chopped (or fresh chicken breasts or thighs poached) 250 gm box penne pasta
- 1 1⁄2 cups fresh baby spinach
- 1 can diced tomatoes
- 1⁄2 jar Alfredo Sauce
- 3⁄4 cup milk
- 125 gm pesto
- 2 cups Italian Cheese blend, shredded.
- 1⁄2 cup Ritz crackers, crushed.
- 1 tablespoon grated Parmesan.
- 1 tablespoon butter, melted.
Method.
-
- Preheat oven to 350 degrees.
- Prepare pasta according to package instructions.
- In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo Sauce, pesto and milk, until well coated.
- Drain pasta and blend with chicken mixture.
- In a small bowl, blend crushed crackers, grated Parmesan, and melted butter, to create a crumble for topping.
- Pour the chicken and pasta into a greased 23 x 33 cm baking dish.
- Top with seasoned cracker crumbs.
- Cover and bake for about 40 minutes, until bubbly.