I made this recipe last night for dinner and it was AMAZING! I halfed the recipe though, because I was just feeding my husband and myself, so I'll give you MY version of it and about how much it cost to make, and if you want more, you can find the full recipe here:
http://allrecipes.com/recipe/pesto-chicken-penne-casserole/detail.aspx .
Pesto Chicken Penne Casserole
5-6 servings
Ingredients
1/4 cup Italian bread crumbs ($1)
1/4 cup grated Parmesan cheese ($2.50 - whole container)
1 tablespoon olive oil ($4.99 - whole bottle)
1 (8 ounce) box penne pasta ($.99)
3 cups cubed cooked chicken ($3)
2 cups shredded Italian cheese blend ($1.50)
1 (7-8 ounce) jar of pesto sauce ($1.50)
1 (7-8 ounce) can crushed tomatoes ($.50)
1 (7-8 ounce) jar Alfredo sauce ($1.50)
3/4 cup milk (varies)
*The original recipe also called for fresh baby spinach, but I didn't use it this time, and it was still delicious!*
Total cost: around $18 (about $3/serving)
Preheat an oven to 350 degrees F. 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 (my box said around 8) minutes. Drain well in a colander set in the sink (I always drizzle some olive oil over them).
Meanwhile, combine the chicken in a LARGE 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.
(My meager cell phone picture of hoe ours turned out! :)
I served this to my hubby with some garlic bread and a salad, and we enjoyed it very much! Hope you enjoy it as well!
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