The beauty of this Chicken Pesto Bake from Land O'Lakes is that you can mix everything together in one bowl then pour it in your dutch oven, simple as that. If you're making it outside, cook the pasta al dente ahead of time, toss with a little olive oil, store it in a zip lock bag then take it to your campsite. In my 12 inch dutch oven it baked with 12 coals in a ring around the bottom and 28 on the lid. I used panko but you can use fresh bread crumbs or your favorite store bought variety. Substitute cooked and crumbled Italian sausage for the chicken or even leftover grilled or roasted vegetables. Very creamy and filling, a great all round dutch oven casserole.
Chicken Pesto Bake
1 16 oz. package uncooked multi-colored rotini pasta
2 cups cubed cooked chicken
1 cup milk
1/4 cup purchased pesto
1 16 oz. jar Alfredo sauce
1 7 oz. jar roasted red peppers, drained and chopped
1/8 tsp pepper
1 cup cubed fresh Mozzarella cheese (optional)
1/4 cup dried bread crumbs
1/4 cup shredded Parmesan cheese
2 Tblsp butter, melted
Lightly oil or spray dutch oven.
Cook pasta as directed on package; drain.
Meanwhile, combine chicken, milk, pesto, Alfredo sauce, red peppers and pepper in large bowl.
Stir in cooked pasta.
Spread into prepared dutch oven.
Bake at 350 degrees for 20 minutes.
Combine breadcrumbs, Parmesan cheese and butter in small bowl.
Sprinkle over casserole.
Continue cooking until edges are bubbly and topping is golden brown (10-15 minutes).
Makes 6-8 servings.
|Mix first 8 ingredients then pour into dutch oven|