Recipe: Penne ‘n Chicken Casserole Italiano

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by Ann Burckhardt

KMOV.com

Posted on April 10, 2013 at 1:16 PM

Servings:  4 to 6 servings
Ingredients
8 oz. CREAMETTE Penne Rigate, uncooked
3 cups cooked chicken, diced
½ cup pine nuts, slivered almonds or chopped walnuts
7 oz container pesto
12 oz jar Alfredo sauce
1 cup shredded Italian five cheese blend
1/3 cup prepared bread crumbs

Directions
Prepare pasta according to package directions; drain. Preheat oven to 350°F.  In a large bowl, toss together drained pasta, chicken and nuts.  

In medium bowl, stir together pesto and Alfredo sauce.  Pour sauce over pasta mixture.  Using two large spoons, toss and mix until pasta mixture is well coated with sauce. 

Pour into 2-quart baking dish.  Combine cheese blend and crumbs.  Sprinkle cheese mixture evenly over sauce-coated pasta. 

Cover and bake 25 to 30 minutes, until bubbly. 
 

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