Pesto-Chicken Penne Casseroles |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! Ingredients:
1 package (16 ounces) penne pasta |
6 cups cubed cooked chicken |
4 cups (16 ounces) shredded italian cheese blend |
3 cups fresh baby spinach |
1 can (15 ounces) crushed tomatoes |
1 jar (15 ounces) alfredo sauce |
1-1/2 cups 2% milk |
1 jar (8.1 ounces) prepared pesto |
1/2 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese |
1 tablespoon olive oil |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. 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 350° for 40-45 minutes or until bubbly.
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. Yield: 2 casseroles (6 servings each).
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