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.
    1. Preheat oven to 350 degrees.
    2. Prepare pasta according to package instructions.
    3. In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo Sauce, pesto and milk, until well coated.
    4. Drain pasta and blend with chicken mixture.
    5. In a small bowl, blend crushed crackers, grated Parmesan, and melted butter, to create a crumble for topping.
    6. Pour the chicken and pasta into a greased 23 x 33 cm baking dish.
    7. Top with seasoned cracker crumbs.
    8. Cover and bake for about 40 minutes, until bubbly.

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