Kids love this dish! And so does everyone else who tastes it. (You make two casseroles with this recipe; each casserole serves five.)
1 package (16 oz) mostaccioli
1 package (16 oz) frozen breaded chicken tenders
4 cups (16 oz) shredded cheddar cheese
1 container (16 oz) sour cream
1 carton (15 oz) 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
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 cheese mixture. Toss to coat. Transfer to two greased 11-in x 7-in baking dishes (they will be full!). Combine bread crumbs and butter; sprinkle over the top.
Bake, uncovered, at 350 for 25-30 minutes or until heated through and golden brown.