Thought I’d get back to sharing the occasional recipe. This is a a fast and easy one for cool fall nights. Prep time is about 15 minutes, and then 30 minutes to cook.
8 oz. spaghetti, cooked and drained
1 cup shredded Parmesan cheese
1 egg lightly beaten
1 lb. skinless chicken breasts diced and cooked thoroughly
1 jar Prego Basil Pesto
1 package grated Romano cheese
TOSS cooked spaghetti, Parmesan, and egg. Place in a 9-inch pie pan. Press along bottom and sides to form crust. (I lightly spray my pan with a non-stick spray for easy removal.)
MIX cooked chicken and pesto sauce. Spread mixture over spaghetti crust. Sprinkle with Romano cheese.
BAKE in preheated oven at 350°F for 30 minutes or until thoroughly heated. Let stand 5 minutes before cutting into wedges. Makes 8 servings.
Serve with hot bread sticks and salad.
And no, I haven’t made this in awhile so I don’t have a picture, hence the cute panda. Trust me, though. This is good stuff. 😀
Silver James 
Sounds like good stuff. It’s a bit like my baked spaghetti – only mine is lazier since I just throw the noodles into a casserole dish, slather it in sauce, slap the chicken on top and cover it all with cheese. I’m all about the lazy sometimes.
LOL. That’s sort of like my Crock-pot lasagna. I’ll have to dig that recipe out, too. And here’s to lazy cooking! *clinks coffee mugs*
Here here! Lazy cooks unite! Today I’ve got beef stew in the crock pot. Which is good because I definitely don’t feel like cooking tonight.
Sounds really yummy…wonder what I could do to ditch the cheese tho…
Hrm…Not sure, Liza. You wouldn’t need to put cheese on top. Can you do the “grated” Parmesan like in the shaker can? You could substitute it in the “crust.” The Pesto sauce has Romano cheese in it so you might want to substitute spaghetti sauce or go with an oil-based pesto with no cheese.