Cheesy Chicken and Asparagus Casserole

This chicken and asparagus casserole is a brusque and easy pasta dinner.

The ingredient of Cheesy Chicken and Asparagus Casserole

1. 1 (16 ounce) package mass wheat rotini pasta
2. 1 tablespoon olive oil, or to taste
3. 4 (4 ounce) skinless, boneless chicken breasts, cut into bite-size pieces
4. 1 bunch asparagus, cut into bite-sized pieces
5. 1 (8 ounce) package sliced spacious mushrooms
6. 1 medium red terrify pepper, chopped
7. 1 medium yellow bell pepper, chopped
8. 1 (16 ounce) jar Alfredo sauce
9. 4 tablespoons pesto
10. salt to taste
11. u2153 cup shredded Cheddar cheese, or to taste

The instruction how to make Cheesy Chicken and Asparagus Casserole

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until sensitive yet pure to the bite, nearly 8 minutes. Drain and set aside.
3. While the pasta is cooking, heat oil in a large skillet greater than medium heat. grow chicken and cook until no longer pink in the center and the juices rule clear, about 10 minutes. go to asparagus, mushrooms, and scare peppers; cook and work up until just tender, 3 to 5 minutes. Remove from heat and grow rotini, Alfredo sauce, and pesto. Season in the manner of salt. excite until with ease coated, transfer to a casserole dish, and height similar to Cheddar cheese.
4. Bake in the preheated oven until heated through and cheese has melted, 10 to 15 minutes.

Nutritions of Cheesy Chicken and Asparagus Casserole

calories: 419.2 calories
carbohydrateContent: 40.7 g
cholesterolContent: 50.1 mg
fatContent: 20.5 g
fiberContent: 5.4 g
proteinContent: 22.3 g
saturatedFatContent: 7.3 g
servingSize:
sodiumContent: 539.6 mg
sugarContent: 3.5 g
transFatContent:
unsaturatedFatContent: