Pesto Chicken Pasta Casserole

 

I am combining some of my favorite recipes to bring this delicious casserole to the table. I always have some frozen chicken bags in my freezer or some left over chicken from the weekend. I have made quiet a bit of fresh basil pesto lately, so I will be using some of that. Putting it all together to make this fantastic casserole, it is already one of our favorites. My friend happened to stop by the cottage and got to be my taster for the recipe, she gave it a big thumbs up and 5 stars!

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How To Make 

Pesto Chicken Pasta Casserole Recipe

In a very large mixing bowl stir together the cooked Rigatoni and 4 cups of my chopped Sheet Pan Lemon Herb Chicken, an option could be a rotisserie chicken. Although I have to say, 

I really think the flavor of the 

Lemon Herb Chicken helps to make this recipe so delicious!

Next we will add some shredded mozzarella cheese 

and a shredded Italian mixed cheese.

Adding just one more layer of flavor with diced tomatoes.

In a separate mixing pitcher, we mixed the alfredo sauce, milk and

my homemade Sweet Basil Pesto.

Stir in the fresh spinach.

Spoon  the casserole mixture into a oil sprayed 9 X 13 baking dish.

I like to toast my own bread crumbs out of oven toasted sliced French Bread, crushed and mixed with Parmesan cheese and olive oil. Then we take those special crumbs and cover the top of the casserole. Place it in the oven and bake for about 45 minutes.

Recipe

Remove the casserole from the oven and let set for about 10 minutes before serving. I have garnished with some fresh oregano.

Yeesss, we are ready to serve this amazing casserole!

We actually had a side salad to compliment our casserole.

Enjoy!

My friend stopped by just at the right time and looks like you did too. Thanks so much for stopping by the cottage for a visit with us today. We always look forward to your visits and hope you come back to see us real soon.!

Peace and Joy

Miz Helen

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