Chicken Pesto Bake

• 1 (12 ounce) packageuncooked dried multi-colored rotini pasta
• 3 cups cubed cooked chicken
• 1 cup milk
• 14 cup purchased pesto sauce
• 1 (16 ounce) jar alfredo sauce
• 1 (7 ounce) jar roasted red peppers, drained, chopped
• 18 teaspoon pepper
• 12 cup dried breadcrumbs
• 12 cup shredded parmesan cheese
• 2 tablespoons butter, melted

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

multicolored rotini pasta, chicken, milk, pesto sauce, alfredo sauce, red peppers, pepper, breadcrumbs, parmesan cheese, butter

Taken from www.food.com/recipe/chicken-pesto-bake-366327 (may not work)