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Mike Waters
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Pesto Chicken Mostaccioli

Two casseroles, five servings each...time to plan a party and serve this delicious dish to everyone!

1 package (16 oz) mostaccioli
1 package (16 oz) frozen breaded chicken tenders
4 cups (16 oz) shredded cheddar cheese
2 cups (16 oz) sour cream
1 (15 oz) carton ricotta cheese
3/4 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

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.

Chop chicken tenders and drain mostaccioli; add to the cheese mixture.  Toss to coat.  Transfer to two greased 11x7-inch baking dishes (dishes will be full).  Combine bread crumbs and butter; sprinkle over the top.
 
Bake, uncovered, at 350 for 25-30 or until heated through and golden brown.


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Topics : Hospitality_Recreation
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11/01/2012 9:59AM
Pesto Chicken Mostaccioli
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