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

Ingredients:

  • 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

Directions:

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.

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