Cooking the penne is the only hands-on cooking needed for this pantry-staple recipe. Toss it with Alfredo sauce, mozzarella, chicken and peas, sprinkle with breadcrumbs and pop it in the oven. It's a creamy, cheesy casserole with a crunchy breadcrumb topping- total comfort food!
cost per recipe: $18.56
The price is determined by the national average.
cup Italian seasoned bread crumbs
tablespoon vegetable oil
cups cooked penne pasta (from 1 pound/about 5 cups dry)
jar (22 ounces) Prego® Homestyle Alfredo Sauce
cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
can (15 ounces) sweet peas, drained or 1 3/4 cups thawed frozen peas
cup shredded mozzarella cheese (about 4 ounces)
Set the oven to 400°F. Stir the bread crumbs and oil in a small bowl.
Stir the penne, sauce, chicken, peas and the cheese in a 13x9x2-inch baking dish. Sprinkle with the bread crumb mixture.
Bake for 25 minutes or until the bread crumbs are golden brown.