12 oz. uncooked pasta, any kind works
3 cups cubed cooked chicken
1 cup milk
1/4 cup prepared pesto sauce
16 oz. Alfredo sauce
7 oz jar roasted red peppers, or sun dried tomatoes
1/2 cup plain bread crumbs
1/2 shredded italian cheese
2 tablespoons butter, melted
Heat oven to 350. Cook pasta as directed on package and set aside. Meanwhile, combine cooked chicken, milk, pesto sauce, alfredo sauce, and red peppers or sun dried tomatoes. Stir well, then stir in pasta. Spread in 13x9 dish, cover with aluminum foil. Bake for 20 minutes. Combine bread crumbs, cheese and melted butter in small bowl. Sprinkle over casserole. Continue to bake uncovered, 10-15 minutes or until cheese is melted. Enjoy with a small salad, fruit or veggie.
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