BASIL PESTO CHICKEN CASSEROLE

Basil Pesto Chicken Casserole image

Provided by Thea

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts, boneless, skinless (pounded about 1/4 inch thick)
1 cup pesto sauce (i use Flat Iron Steaks With Lemon-Basil Pesto for my pesto sauce)
1 large tomatoes, seeded divided in fourths
1 (8 ounce) package mushrooms, cleaned, sliced divided in fourths
1 cup mozzarella cheese, shredded, divided in fourths (or more)
2 teaspoons italian seasoning, divided in fourths
1 pinch red pepper flakes, divided in fourths
1 onion, sliced, quartered, divided in fourths
1 (15 ounce) jar spicy red pepper pasta sauce (I use Classico)
corkscrew macaroni, cooked according to directions

Steps:

spray a small 11x7 in pan with pam -- preheat oven to 350 degrees.
spread 1/4 cup of pesto sauce all over each chicken breast, add tomato, mushrooms, cheese, italian seasoning, sprinkle of red pepper flakes and onion. Roll each chicken breast and secure with toothpicks. Place chicken in pan and cover with pasta sauce -- cover with foil and bake until juices run clear -- about 30-45 minutes depending on the size of your chicken breast -- bake another 5 mins with the foil removed -- may sprinkle with parmesean cheese. Serve over hot pasta with a salad and crusty french bread -- Enjoy!