Creamy, flavorful and so easy to fix, this one dish meal will have family and friends asking for the recipe. With this dish you make one big batch, eat half and freeze the other half of it for a later date. You just need two 8X8 in. baking dishes.
Ingredients:
1-pkg. (16oz.) penne pasta
6-8 cups grilled chicken cubed (you can also just fry in a skillet if needed)
2-cups Mexican style cheese
2-cups sharp cheddar cheese
3- cups fresh baby spinach
1-15 oz. can of crushed tomatoes
1-jar (10 oz.) prepared pesto
1 ½- cups milk (2% or whole)
½-cup seasoned bread crumbs
½-cup grated Parmesan cheese
1-Tbsp. olive oil
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.
Transfer to two greased 8-in. 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 35 for 40-45min or until bubbly.
To use frozen casserole: Thaw in the refrigerator or overnight. Remove from the refrigerator 30 min. before baking. Cover and bake at 350 for 50-60 min or until bubbly.
Tansfer to a serving dish if you wish and add some garlic herb french bread and enjoy!
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