Pesto Chicken Casserole
This yields two 11 x 7-inch casseroles, bake one right away then refrigerate the other for up to 5 days to have for another meal
Servings 6
INGREDIENTS:
1 (16 ounce) package uncooked penne pasta
3 large cooked chicken breasts, cubed
2 cups shredded cheddar cheese
1 (16 ounce) container sour cream
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper, or to taste
1 (15 ounce) carton ricotta cheese
3/4 to 1 cup prepared pesto
2/3 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1 cup dry bread crumbs
1/4 cup fresh grated Parmesan cheese
1/2 cup butter, melted
INSTRUCTIONS:———————————–
Preheat oven to 350 degrees F.
Grease two 11 x 7-inch baking dishes.
Cook the pasta in boiling water until al dente (undercook the pasta do not cook until soft) drain then place in a large bowl.
Add in cooked chopped chicken, cheddar cheese, sour cream, garlic powder, cayenne, ricotta, pesto, heavy cream and 1/2 cup Parmesan cheese; toss to combine.
Transfer and divide the mixture into the two baking dishes (dishes will be full). Combine bread crumbs with 1/4 cup Parmesan cheese and melted butter then /divide and sprinkle over the top of each casserole
Bake uncovered for about 35 minutes or until heated through and golden brown.
Related posts:
- Quick And Easy Warm Tortellini Chicken Pesto Salad
Layered Spaghetti-Ricotta Chicken Casserole
Kitten’s Creamy Cheesy Chicken Macaroni Casserole
Pesto Shrimp With Angel Hair And Grape Tomatoes
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Tags: chicken breast
