Here’s a Pesto Chicken Casserole recipe that’s super easy to make and filled with flavor. It’s a one dish meal that can be frozen for later, too.
Looking for an easy meal your family will devour? This Pesto Chicken Casserole is a one dish wonder. It’s filled with pesto and other delicious flavors to satisfy even the hungriest crowd.
We’re all about comfort food favorites at the Smith House, and this one is another favorite my family loves. It’s loaded with yummy flavors, like basil pesto and lots of cheese. Even better, it’s tossed together in one dish that can be baked now or even frozen for later.
This Pesto Chicken Casserole is filled with chicken, vegetables, pasta, pesto and Alfredo Sauce, then topped with cracker crumbs and cheese. It’s baked in a casserole dish to make one hearty meal that’s a favorite recipe.
Baking A Chicken Casserole Just Got Easier
One of the best things about this casserole is the chicken. That’s because when I want to make this one, I just pick up a Rotisserie chicken from the deli department at my local grocery story and use it for this one. I love the flavors of the Rotisserie, so it just adds a little bit of extra to this dish. I also love that I don’t have to bother with cooking a whole chicken, either. You can use canned chicken, of course, but for me, I just like the Rotisserie flavor better than what I would get out of a can, and probably better than when I cook it on the stove myself. Again, it’s just flavored nicely for this type of casserole. Still, the other flavors combine with whatever chicken you use, so feel free to use what cooked chicken you have on hand.
Here’s how I make mine.
Pesto Chicken Casserole Recipe
3 cups of cooked chicken, chopped
8 oz. box of penne pasta
1 1/2 cups fresh baby spinach
1 can diced tomatoes, drained
1/2 jar Alfredo Sauce
3/4 cup milk
1/2 of jar of pesto (8 oz. jar)
2 cups Italian cheese blend, shredded
1/2 cup Ritz crackers, crushed
1 Tablespoon grated Parmesan
1 Tablespoon butter, melted
Preheat oven to 350 degrees and prepare pasta according to package directions. In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo sauce, pesto and milk until well coated. Drain the pasta and blend with the chicken mixture.
In a small bowl, blend crushed crackers, grated Parmesan, and melted butter to create a crumble for topping. Pour the chicken and pasta into a greased 9 x 13 inch baking dish. Top the whole thing with seasoned cracker crumbs. Cover and back for about 40 minutes, until bubbly. Enjoy!
Just a note: I’m a huge pesto fan so I like to add all of the pesto to my dish. My husband, though, thinks it’s a bit strong, so I only add 1/2 the jar. So I wouldn’t add as much the first time around and maybe tweak as you make it to suit your family’s taste.
Other Recipes You May Enjoy
Baked Parmesan Crusted Pork Chops -These pork chops are super popular at our house. You can’t tell they are baked. They taste like southern fried.
Cheesesteak Sloppy Joes Recipe -Here’s an easy ground beef recipe that gives you all the wonderful flavors of a Philly Cheesesteak. It’s loaded with fresh mushrooms, onions, and peppers–and of course, yummy cheese!
Chile Con Queso Chicken Casserole -This chile con queso chicken casserole is a one-dish meal perfect for busy week nights. It’s an easy chicken dinner that’s loaded with Tex Mex flavors and cheese.
Check out these easy casserole recipes and other chicken recipes, too!
- 3 cups of cooked chicken, chopped
- 8 oz. box of penne pasta
- 1 1/2 cups fresh baby spinach
- 1 can diced tomatoes, drained
- 1/2 jar Alfredo Sauce
- 3/4 cup milk
- 1/2 jar of pesto (8 oz. jar)
- 2 cups Italian cheese blend, shredded
- 1/2 cup Ritz crackers, crushed
- 1 Tablespoon grated Parmesan
- 1 Tablespoon butter, melted
- Preheat oven to 350 degrees and prepare pasta according to package directions.
- In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo sauce, pesto, and milk until well coated.
- Drain pasta and blend with chicken mixture.
- In a small bowl, blend crushed crackers, grated Parmesan, and melted butter to create a crumble for topping.
- Pour the chicken and pasta into a greased 9 x 13 inch baking dish.
- Top with seasoned cracker crumbs.
- Cover and back for about 40 minutes, until bubbly.