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Chicken Pesto Pasta Casserole Recipe

A creamy, cheesy casserole made with tender chicken, pesto sauce, and pasta baked to perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3 cups cooked chicken shredded or cubed (rotisserie works great)
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 can 10 oz diced tomatoes with green chilies (like Rotel)
  • 1 can 10 oz cream of chicken soup
  • 1 can 10 oz cream of mushroom soup
  • 1 cup sour cream
  • 1 ½ cups shredded cheddar cheese divided
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Salt and pepper to taste
For the Layers
  • 10 –12 corn tortillas cut into halves or quarters
  • ½ cup shredded Monterey Jack or Mexican blend cheese
  • Fresh cilantro or green onions for garnish (optional)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish with cooking spray or butter.
  3. Heat olive oil in a skillet over medium heat.
  4. Add chopped onion and cook until soft.
  5. Add minced garlic and cook for 1 minute.
  6. Stir in diced tomatoes with green chilies, chicken, both soups, and sour cream.
  7. Add chili powder, cumin, salt, and pepper. Mix well.
  8. Stir in 1 cup of cheddar cheese until melted and creamy.
  9. Arrange a layer of tortilla pieces in the baking dish.
  10. Spread half of the chicken mixture over the tortillas.
  11. Add another layer of tortillas and the remaining chicken mixture.
  12. Sprinkle with the remaining cheddar and Monterey Jack cheese.
  13. Bake uncovered for 25–30 minutes, until hot and bubbly.
  14. Let the casserole cool for 5 minutes before serving.
  15. Garnish with fresh cilantro or green onions if desired.

Notes

💡 Recipe Tips

  • Use rotisserie chicken for quick prep.
  • Try flour tortillas for a softer texture.
  • Add black beans or corn for extra flavor.
  • Spice it up with jalapeños or hot sauce.