Chicken Alfredo-Pesto Casserole
Parmesan-Herb Mixed Vegetables
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- ½ (16-oz) pkg rigatoni
- 1 (15-oz) jar alfredo sauce
- ½ jar rustic basil pesto
- 2 cups shredded rotisserie chicken
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain, and return to pot. Add alfredo sauce, pesto, and chicken, stirring to coat.
- Spread half of pasta mixture in a lightly greased 9-inch baking dish. Sprinkle with half of cheeses. Repeat layers. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg vegetable medley
- 1 Tbsp butter, melted
- 2 Tbsp shredded Parmesan cheese
- ½ tsp Italian seasoning
Side Dish Instructions
- Steam vegetables according to package directions; toss with melted butter. Sprinkle with cheese and seasoning. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
821
|
88
|
909
|
| Fat (g) | 35 | 5 | 40 |
| Sat. Fat (g) | 12 | 3 | 15 |
| Protein (g) | 54 | 4 | 58 |
| Carb (g) | 69 | 8 | 77 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 1821 | 134 | 1955 |
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