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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Creamy Pesto Chicken Casserole Recipe

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This recipe for Creamy Pesto Chicken Casserole is from The Melbourne Employee Activities Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups of your favorite pasta (uncooked)
1/2 cup chopped, roasted red bell pepper
1/3 cup basil pesto
1/4 cup fat free milk
1 container (10 oz) refrigerated alfredo sauce
2 packages refrigerated grilled chicken breast strips
1/4 cup shredded parmesan cheese
Directions:
Directions:
Preheat oven to 350ºF. Spray baking dish with cooking spray. Cook pasta as per directions, drain returning to pan. Stir in remaining ingredients, except cheese. Spoon into baking dish. Cover with foil and bake 30 minutes. Sprinkle with parmesan cheese and serve with a salad and garlic sticks.
Personal Notes:
Personal Notes:
Serves 4 to 6, preparation time 20 minutes

 

 

 

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