Okay, first of all, this is meant to make two-8x8 size dishes of pasta, so tthat you can eat one and freeze one. This made a TON of pasta! So if you don't want to make that extra one, make sure you cut the recipe in half. This is an awesome recipe though; it's one of the best pasta dishes I've ever had, so it would be great to have that extra pasta to take dinner to someone or for your freezer.1 pkg. (16 oz.) penne pasta
6 c. cubed cooked chicken
4 c. (16 oz.) shredded Italian cheese blend (I couldn't find the actual "Italian blend", so I used one called "pizza blend")
3 c. fresh baby spinach leaves
1 can (15 oz.) crushed tomatoes
1 jar (15 oz.) light Alfredo sauce
1 jar (10 oz.) prepared pesto ---YUM!!
1-1/2 c. 2% milk
1/2 c. seasoned bread crumbs
1/2 c. grated Parmesan cheese
1 Tbsp. olive oil
*Cook pasta according to package directions. Meanwhile, in a very large bowl, combine the chicken, cheese, spinach, tomatoes, Alfredo sauce, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
*Transfer to two greased 8x8" square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 40-45 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 350 degrees for 50-60 minutes or until bubbly.
