Chicken Pesto Bake

This is yet another recipe I found on the Land O Lakes website and have not yet tried. Sounds great!

• Ready In: 45 mins
• Serves: 8
• Yields: 8 1 1/4 cup servings

Ingredients

• 1 (12 ounce) package  uncooked dried multi-colored rotini pasta
• 3  cups  cubed  cooked chicken
• 1  cup milk
• 1⁄4 cup  purchased pesto sauce
• 1 (16 ounce) jar alfredo sauce
• 1 (7 ounce) jar  roasted red peppers, drained, chopped
• 1⁄8 teaspoon pepper
• 1⁄2 cup  dried breadcrumbs
• 1⁄2 cup  shredded parmesan cheese
• 2  tablespoons butter, melted

Directions

1. Heat oven to 350°F Cook pasta as directed on package; drain.
2. Meanwhile, combine chicken, milk, pesto, Alfredo sauce, red peppers and pepper in large bowl. Stir in cooked pasta.
3. Spread into greased 2-quart baking dish. Cover with aluminum foil. Bake 20 minutes.
4. Combine breadcrumbs, Parmesan cheese and butter in small bowl. Sprinkle over casserole.
5. Continue baking, uncovered, until edges are bubbly and topping is golden brown (10 to 15 minutes).