Pesto-chicken penne casserole

This is one that I pulled out of my Freezer Meal cookbook---so it can be doubled and frozen, taken out when needed. I loved it, as did my family. It is ALMOST like Olive Garden at home. Really. Yum.

1/2 package penne pasta (8 oz. of a 16 oz box)
3 cups cooked chicken
2 cups shredded italian cheese blend
1 1/2 cups fresh baby spinach
8 oz. crushed tomatoes (half a can)
8 oz. Alfredo sauce (half a jar)
5 oz. prepared pesto (half a container)
3/4 cup 2 percent milk
1/4 cup seasoned breadcrumbs
1/4 cup Parmesan cheese
1/2 Tablespoon 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 chicken mixture, toss to coat.

2. Transfer to a greased 8 in square baking dish. In a small bowl, combine bread crumbs, Parmesan cheese, and oil. Sprinkle over casserole.

3. Cover and bake at 350 degrees for 40-45 minutes or until bubbly.


It really is good. And yes, it is a lot of "pre-made" sauces, but I'm okay with that--less work! Who has time to make homemade alfredo sauce and pesto?!