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Pesto-chicken Penne Casserole

2015-02-22
Shoultz

Mother of Nathan, Westley and Mindy,..

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Ingredients

  • 1 package (16 oz) penne pasta
  • 6 cups cubed cooked chicken
  • 4 cups (16 oz) shredded Italian cheese blend
  • 3 cups fresh baby spinach
  • 1 can (15 oz) crushed tomatoes
  • 1 jar (15 oz) Alredo sauce
  • 1 jar (10 oz) prepared pesto
  • 1-1/2 cups 2% milk
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 Tablespoon olive oil

Method

Step 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.

Step 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.

Step 3

Cover and freeze one casserole for up to 3 months. cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly

Step 4

TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubbly.

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