Creamy Chicken Alfredo Casserole

Name: Creamy Chicken Alfredo Casserole
Total time: 50 min
Ingredients: 1 (6-oz.) pkg. fresh baby spinach, chopped; ⅓ cup refrigerated pesto sauce; 1 (15-oz.) jar Alfredo sauce; ¼ cup chicken broth; 12 ounces uncooked penne pasta, cooked according to pkg. directions; 2 ½ cups chopped rotisserie chicken; 4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup); 2 tablespoons thinly sliced fresh basil; ¼ teaspoon paprika

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Total: 50 minutes

Servings: 3

Cost: $9.33 /serving

Author : MyRecipes

Ingredients

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1 (6-oz.) pkg. fresh baby spinach, chopped⅓ cup refrigerated pesto sauce1 (15-oz.) jar Alfredo sauce¼ cup chicken broth12 ounces uncooked penne pasta, cooked according to pkg. directions2 ½ cups chopped rotisserie chicken4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)2 tablespoons thinly sliced fresh basil¼ teaspoon paprika

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Instructions

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Step 1

Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.

Step 2

Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about 1/2 cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.

Step 3

Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.

Step 4

Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.