Pesto Chicken Penne Casserole
I didn't go entirely meatless because i ate seafood.
Recipe Summary Pesto Chicken Penne Casserole
Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.
Ingredients | Vegan Penne Pasta Recipes½ cup seasoned bread crumbs½ cup grated Parmesan cheese1 tablespoon olive oil1 (16 ounce) box penne pasta6 cups cubed cooked chicken4 cups shredded Italian cheese blend3 cups fresh baby spinach1 (15 ounce) can crushed tomatoes1 (15 ounce) jar Alfredo sauce1 (15 ounce) jar pesto sauce1 ½ cups milkDirectionsPreheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.I also make my own Alfredo sauce and use 2 cups in place of the jarred sauce.Info | Vegan Penne Pasta Recipesprep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
TAG : Pesto Chicken Penne CasseroleMain Dish Recipes, Pasta, Chicken,
