Pesto Chicken Mostaccioli
Taking a Simple and Delicious Recipe and trying to make it light.
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READY IN: 50mins
SERVES: 10
YIELD: 2 casseroles
UNITS: US
INGREDIENTS
Nutrition- 16ounces mostaccioli pasta
- 16ounces chicken strips, grilled frozen
- 2
- 16ounces fat free sour cream
- 15ounces skim milk
- 1⁄4
- 2⁄3cup fat-free half-and-half
- 1⁄2
- 1⁄2cup seasoned dry bread crumb
- 1⁄4
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DIRECTIONS
- Cook mostaccioli and chicken according to package directions.
- Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese.
- Chop chicken and drain pasta.
- Add to cheese micture.
- Toss to coat.
- Transfer to two gresed 11X7 baking dishes (dishes will be full).
- Combine bread crumbs and butter. Sprinkle over top of casseroles.
- Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.
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