Description
All the flavor of Caesar salad in a chicken casserole. Creamy and cheesy with a crown of croutons for a topping. What a delicious way to use leftover cooked chicken.
Ingredients
- 2 cups Uncooked Penne Pasta
- ⅔ cups Light Creamy Caesar Salad Dressing
- 1 Tablespoon Low-fat Mayonnaise
- 3 Tablespoons Low Fat Plain Greek Yogurt
- ½ cups Reduced-sodium, Fat-free Chicken Broth
- ½ cups Thinly Sliced Green Onions
- ½ cups Finely Chopped Red Bell Pepper
- 1-½ cup Shredded Mozzarella Cheese
- 2 cups Diced Cooked Chicken
- ¼ cups Grated Parmesan Cheese
- 1-½ cup Caesar Seasoned Croutons
Preparation
Preheat the oven to 350 F.
Cook the penne in a pot of boiling salted water according to package instructions for al dente; drain.
While the pasta is cooking, in a large bowl, whisk together the Caesar dressing, mayonnaise and Greek yogurt until smooth and creamy. Stir in the chicken broth, green onions, bell pepper and shredded mozzarella cheese. Add the drained pasta and chicken. Stir well to coat the pasta and chicken with the sauce.
Pour the mixture into an un-greased 2 to 2 1/2 quart baking dish. Sprinkle the grated Parmesan over top, then add the croutons, spreading them evenly over the casserole.
Bake at 350 F for 25-30 minutes or until heated through. Serve immediately.
Makes 6 servings.
Adapted from Kitchen Delights Ketola Family Cookbook and Food.com.
