Pesto Chicken Mostaccioli |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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âI was looking for something new to whip up and decided to invent my own recipe. We love pesto and mac and cheeseâ¦but who knew what a yummy combination it would be with chicken nuggets!â Comfort food to the max, it's great for a crowd! Rebecca Stablein - Lake Forest, California Ingredients:
1 package (16 ounces) mostaccioli |
1 package (16 ounces) frozen breaded chicken tenders |
4 cups (16 ounces) shredded cheddar cheese |
1 container (16 ounces) sour cream |
1 carton (15 ounces) ricotta cheese |
3/4 cup prepared pesto |
2/3 cup heavy whipping cream |
1/2 cup grated parmesan cheese |
1/2 cup dry bread crumbs |
1/4 cup butter, melted |
Directions:
1. Cook mostaccioli and chicken according to package directions. Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese.
2. Chop chicken tenders and drain mostaccioli; add to cheese mixture. Toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes (dishes will be full). Combine bread crumbs and butter; sprinkle over the top.
3. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 casseroles (5 servings each).
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