Creamy Chicken Pesto Casserole
3 c. uncooked pasta
2 Tbsp. butter
1 lb. boneless chicken breast
1 10.75-oz. can condensed cream of chicken soup
1/2 c. pesto sauce
1/2 c. milk
Cook pasta according to package directions.
While pasta is cooking, cut chicken breast into bite-sized cubes.
In a large skillet, melt butter. Add chicken and saute until browned on all sides.
Add soup, pesto sauce, and milk to chicken. Bring to a boil.
Reduce heat and simmer over low heat, about five minutes.
Drain pasta. Add to chicken and stir to coat. Allow to cook over low heat until all is heated through.
Submitted by Gretchen Grant
Contributed on: and modified on Sunday June 18th, 2006