Best 7 Creamy Pesto Chicken Casserole Recipes

CREAMY PESTO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

CREAMY PESTO-CHICKEN CASSEROLE

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
• Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.

PESTO CHICKEN PENNE CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
• Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

PESTO CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Set a large pot of water over high heat and bring to a boil. Cook the penne pasta for 2 minutes less than the shortest time listed on the package. Drain and set aside.
• Meanwhile, add the chicken, spinach, drained tomatoes, and mozzarella cheese to a very large mixing bowl. Pour the Alfredo sauce, pesto, and milk over the top and stir gently to combine.
• In a small mixing bowl, add the bread crumbs, parmesan cheese, and olive oil. Stir together with a fork until everything is evenly combined and the bread crumbs are coated in oil. Set aside.
• Add the drained pasta to the mixing bowl and gently stir together with the chicken mixture until everything is evenly coated in sauce.
• Pour the chicken mixture into the prepared baking dish and smooth out to an even layer. Sprinkle the reserved bread crumb mixture evenly over the top.
• Bake for 30 - 35 minutes, or until everything is bubbly hot and the bread crumbs are toasted.

CREAMY PESTO CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375˚F.
• Combine the cream cheese, pesto and chicken broth in a bowl and whisk until smooth. Stir in the rice and then pour the entire mixture into a large casserole dish.
• Trim the chicken, then cut it into roughly even pieces around 2 inches each. Place the chicken pieces evenly over the top of the rice mixture and gently push down until just covered in the liquid. Sprinkle the top of the casserole with the mozzarella cheese.
• Bake for 50-60 minutes or until the chicken is cooked through, and the rice is tender and has soaked up all of the liquid. Enjoy!

CREAMY PESTO CHICKEN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

PESTO-CHICKEN PENNE CASSEROLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.