Pesto-Chicken Penne Casserole
1 package (16oz) of penne pasta
6 cups of cubed cooked chicken
4 cups (16oz) of shredded Italian Cheese blend
3 cups of fresh baby spinach
1 can (15oz) crushed tomatoes
1 jar (15oz) Alfredo Sauce
1 jar (10oz) of prepared pesto
1.5 cups of 2% milk
1/2 cup of seasoned bread crumbs
1/2 cup of grated Parmesan cheese
1 Tablespoon of olive oil
1 - Cook Pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
2 - Transfer to two greased 8-in square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
3 - Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350F for 40 to 45 minutes or until bubbly.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350F for 50 to 60 minutes or until bubbly.
Miranda's Mix Ups: EVERYTHING! So I used more penne than needed, frozen shredded baby spinach - perfect BTW, used more Alfredo sauce, more pesto but it was wonderful! I also put it ALL in the crock pot and put the topping on top of it. It cooked so well and was SOO yummy!
Q - ate it all!
K - ate more than all!
Arnold - loved it (And is eating more and more every day at work!)
Miranda - it was really good! REALLY REALLY good!