Pesto Chicken Mostaccioli Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 package (16 ounces) mostaccioli
- 1 package (16 ounces) frozen breaded chicken tenders
- 4 cups (16 ounces) shredded cheddar cheese
- 1 container (16 ounces) sour cream
- 1 carton (15 ounces) 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
Instructions
- 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 (dishes will be full). Combine bread crumbs and butter; sprinkle over the top.
- Bake, uncovered, at 350 ° for 25-30 minutes or until golden brown.
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