Pesto-chicken Penne Casserole
2015-02-22- Cuisine: American
- Course: Main Course
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.