Lunch: Pesto Chicken Mostaccioli Recipe

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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