GOLDEN VALLEY, Minn. - Anyone who has seen the forecast knows that we'll be ditching salads for comfort foods the next few days.
You might call Tuesday's guest on KARE 11 News@4 the queen of hotdish.
Ann Burkckardt served up a Midwest favorite from her new book Hot Dish Heaven. She also talked about a contest where you could earn some big bucks for your best hotdish recipe.
Creamette Pasta is launching the 100 Years of Creamette Comfort Food Recipe and Essay contest. Fans of the brand can upload a recipe and essay to Creamette.com from now until May 30th for a chance to win $10,000! Visit Creamette.com for official contest rules and product information.
Penne 'n Chicken Casserole Italiano
Servings: 4 to 6 servings
8 oz. CREAMETTE Penne Rigate, uncooked
3 cups cooked chicken, diced
½ cup pine nuts, slivered almonds or chopped walnuts
7 oz container pesto
12 oz jar Alfredo sauce
1 cup shredded Italian five cheese blend
1/3 cup prepared bread crumbs
Prepare pasta according to package directions; drain. Preheat oven to 350°F. In a large bowl, toss together drained pasta, chicken and nuts. In medium bowl, stir together pesto and Alfredo sauce. Pour sauce over pasta mixture. Using two large spoons, toss and mix until pasta mixture is well coated with sauce. Pour into 2-quart baking dish. Combine cheese blend and crumbs. Sprinkle cheese mixture evenly over sauce-coated pasta. Cover and bake 25 to 30 minutes, until bubbly.