| | Pesto Chicken Casserole 2 1/2 cups of chopped, cooked chicken
One 10 3/4 ounce can of cream of chicken soup, undiluted
One 4 ounce jar of diced pimiento, drained (optional)
6 cups of Bow Tie Pesto
1/3 to 1/2 cup of freshly grated Parmesan cheese |
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Combine the first 4 ingredients, spoon into a lightly greased 1 1/2 quart baking dish. Sprinkle with cheese. Bake at 350ºF. for 35 to 40 minutes. Serve immediately. Makes 4 servings |
