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Pesto Chicken Bake

Pesto Chicken Bake

5 from 1 vote
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Ingredients
  

  • 2 large chicken breasts shredded
  • 1.5 lbs frozen tortellini
  • 2 jars alfredo sauce
  • 1 jar pesto sauce
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes optional
  • 2 cups shredded mozzarella cheese divided
  • 1 cup shredded parmesan cheese

Instructions
 

  • Prepare 9″x13″ casserole dish with cooking spray.
  • In large bowl, combine shredded chicken breasts, alfredo, pesto, spices, and one cup mozzarella cheese. Add mixture to casserole dish and top with remaining cheeses.
  • Wrap pan in plastic wrap and cover with aluminum foil.
  • Cook in Oven from Frozen: Bake at 375F for 50 minutes covered and then 10 minutes uncovered.