Chicken Pesto Bake

• 1 (12-ounce) package (4 cups) uncooked dried multi-colored rotini pasta
• 3 cups chopped deli rotisserie chicken
• 1 cup milk
• 1/4 cup purchased pesto sauce
• 1 (16-ounce) jar Alfredo sauce
• 1 (7-ounce) jar roasted red peppers, drained, chopped
• 1/8 teaspoon pepper
• 1/4 cup dried bread crumbs
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons Land O Lakes Butter, melted

1. Heat oven to 350F.
2. Cook pasta as directed on package; drain.
3. Combine chicken, milk, pesto, Alfredo sauce, red peppers and pepper in bowl.
4. Stir in cooked pasta.
5. Spread into greased 3-quart baking dish.
6. Cover with aluminum foil.
7. Bake 20 minutes.
8. Combine bread crumbs, Parmesan cheese and butter in bowl.
9. Sprinkle over casserole.
10. Continue baking, uncovered, 10-15 minutes or until edges are bubbly and topping is golden brown.

multicolored rotini pasta, deli rotisserie chicken, milk, purchased pesto sauce, alfredo sauce, red peppers, pepper, bread crumbs, parmesan cheese, butter

Taken from www.landolakes.com/recipe/1499/chicken-pesto-bake (may not work)