Cheesy Chicken and Asparagus Casserole
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Ingredients for - Cheesy Chicken and Asparagus Casserole

1. Whole wheat rotini pasta - 1 (16 ounce) package
2. Olive oil, or to taste - 1 tablespoon
3. Skinless, boneless chicken breasts, cut into bite-size pieces - 4 (4 ounce)
4. Asparagus, cut into bite-sized pieces - 1 bunch
5. Sliced fresh mushrooms - 1 (8 ounce) package
6. Red bell pepper, chopped - 1 medium
7. Yellow bell pepper, chopped - 1 medium
8. Alfredo sauce - 1 (16 ounce) jar
9. Pesto - 4 tablespoons
10. Salt to taste - 4 tablespoons
11. Shredded Cheddar cheese, or to taste - ⅓ cup

How to cook deliciously - Cheesy Chicken and Asparagus Casserole

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.

3. Stage

While the pasta is cooking, heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 10 minutes. Add asparagus, mushrooms, and bell peppers; cook and stir until just tender, 3 to 5 minutes. Remove from heat and add rotini, Alfredo sauce, and pesto. Season with salt. Stir until well coated, transfer to a casserole dish, and top with Cheddar cheese.

4. Stage

Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.