Creamy Chicken Primavera Bake

One main lesson I’m learning in my frugal adventure… the better I stock my pantry the quicker I can make a delicious and wholesome meal.  I typically try to stock my pantry with a variety of convenient foods and pantry staples that I can grab quickly when I’m planning for the week.  Depending on what’s on sale, I try to purchase more of these staple items to save money. Pasta, rice, marinara, broth, and salad dressing are all must-haves in my pantry.   Basil pesto is also a good item to have.  It’s a simple delicious stir-in for pasta, salads, and sauces.  Check out how to make and freeze your own Basil Pesto for a quick fix in a meal.

This casserole is a tasty one I found in  Sandra Lee’s Semi-Homemade Money Saving Meals recipe book.  It turned out really good and  makes a quick freezer friendly go to meal as well.


8 ounces rotini pasta

1 bag (16 ounces) frozen Italian-blend vegetables

1 jar (16-ounce) Alfredo sauce

1 tablespoon Italian seasoning

1 teaspoon garlic salt

1 pound chicken breast or rotisserie chicken cut into 1 inch pieces

2 cups shredded mozzarella cheese

1/2 cup shredded parmesan cheese


Preheat oven to 375 degrees.  In a large pot of boiling water, cook pasta for 7 minutes.  Drain and set aside.  Meanwhile, cook and cut chicken into 1 inch pieces.  In a covered, microwave-safe dish, microwave vegetables on high setting for 6 minutes.


In a large bowl, stir together Alfredo sauce, Italian seasoning, and garlic salt.


Add pasta, vegetables, chicken and mozzarella cheese, fold to combine.


Transfer to a 3-quart casserole dish; sprinkle with Parmesan cheese.


Cover and bake in a preheated oven for 45 to 50 minutes or until heated through and bubbling.

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