Pesto Chicken Casserole

A family friend gave my mom this recipe.  My mom tried it this weekend when I was visiting.  It was really good!

Casseroles always make me feel like home.  It doesn’t matter what is in them.  I was born and raised on casseroles or hot dish, as people in Minnesota like to say.

We picked up some Point soda too!  Point soda and beer are made at a brewery in Stevens Point, my home town.  Just like old times!

Pesto Chicken Casserole


  • 4 ounces roasted red peppers, chopped
  • 1/4 cup pesto
  • 12 ounces refrigerated alfredo sauce
  • 1/4 cup milk
  • 16 ounces radiatore/spiral pasta
  • 4  chicken breast, cut into 1 inch pieces
  • 8 ounces any combination of parmesan, provolone, and mozzarella
  • 2 tablespoons italian seasonings


1. Cook pasta according to package directions.
2. In bowl, mix all ingredients (leaving some cheese for top).  Spread in a greased 9×13 pan.  Cover with remaining cheese.
3. Bake on 350 degrees for 30 minutes.

This recipe is from Erin Mitchell.

One thought on “Pesto Chicken Casserole

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s