Pesto-Chicken Penne Casseroles [2011-04-03 16:11:24.860] |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cup(s) 2% milk |
15 ounce(s) alfredo sauce |
15 ounce(s) crushed tomatoes |
6 cup(s) cubed cooked chicken |
3 cup(s) fresh baby spinach (i would cut this in half) |
1/2 cup(s) grated parmesan cheese |
1 tablespoon(s) olive oil |
16 ounce(s) penne pasta |
10 ounce(s) prepared pesto |
1/2 cup(s) seasoned bread crumbs |
4 cup(s) shredded italian cheese blend |
Directions:
1. Cook pasta according to package directions. Meanwhile, in large bowl, combined the chicken, cheese blend, spinach, tomatoes, alfredo sauce, pesto, & milk. Drain pasta and add to chicken mixture; toss to coat.
2. Transfer to two greased 8 inch square baking dishes. In small bowl, combine the bread crumbs, parmesan cheese and oil; sprinkle over casseroles.
3. Cover and bake one casserole at 350 for 40 - 45 minutes or until bubbly. Cover and freeze remaining casserole for up to 3 months
4. To use frozen casserole: Thaw in the refrigerator overnight. remove from the fridge 30 minutes before baking. Cover and bake at 350 for 50 - 60 minutes or until bubbly
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