Ingredients
3-3/4 cups uncooked penne pasta2 jars (15 ounces each) sun-dried tomato Alfredo sauce2 packages (9 ounces each) ready-to-use Southwestern chicken strips2 cups oil-packed sun-dried tomatoes, drained and chopped1 jar (6 ounces) sliced mushrooms, drained4 green onions, sliced1/8 teaspoon pepper1-1/2 cups shredded Parmesan cheese
Preparation
Cook pasta according to package directions.
In a large bowl, combine the Alfredo sauce, chicken, tomatoes, mushrooms, green onions and pepper. Drain pasta; stir into chicken mixture. Spoon into a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Freeze Option: Before baking, cover and freeze casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until bubbly.
