Lighter Fare Turkey Pesto Casserole Recipes

PESTO CHICKEN AND RICE BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
• Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
• Bake in the preheated oven for 30 minutes.
• Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

LIGHTER PESTO

Steps:

• In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.
• With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

LIGHTER FARE TURKEY PESTO CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook egg noodles according to package directions.
• Chop turkey meat to small cubes.
• Layer casserole as follows:.
• 1/2 of the egg noodles on the bottom.
• All of the turkey meat.
• Spread the ricotta over this carefully.
• Dollop or spread the pesto over the ricotta next.
• 1/2 the fresh chopped parsley sprinkled over next.
• The other 1/2 of the egg noodles.
• All of the grated cheese.
• Lay the tomato rings out evenly over the top.
• Sprinkle with the remaining parsley.
• Generously dust with paprika for a nice crusty top.
• Place dish in preheated oven and bake for 30 minutes or until bubbly.
• Serve.

PESTO CHICKEN PENNE CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
• Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.

PESTO-CHICKEN PENNE CASSEROLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.