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Slow Cooker Pesto Chicken Alfredo Casserole - Dump and Go Dinner

5 Servings Recipe By

Ingredients

  • 4 1/2 fluid ounces Pesto
  • 3 3/4 cups cook and shred Chicken, Boneless Breasts
  • 8 fluid ounces Alfredo Sauce

Serving Day Ingredients

  • 4 cups cook Elbows
  • 8 fluid ounces Alfredo Sauce
  • 1/2 cups Parmesan Cheese, Grated

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 691 Calories
  • 35g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 197mg Cholesterol
  • 1218mg Sodium
  • 37g Total Carb
  • 0g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 52g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Typical Mom for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of gallon bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place contents of freezer bag into slow cooker.
  3. Cook on low for 2 hours.
  4. Stir in elbows, alfredo sauce and parmesan cheese.

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