Great Groceries: Pesto Chicken Penne Casseroles
Pesto Chicken Penne Casseroles
With this one, you can either freeze both casseroles or cook one tonight for dinner and have one for another night.
1 lb. penne pasta
4 cups cubed cooked chicken
3 cups shredded Mozzarella cheese
3 cups fresh baby spinach
1 (15 oz.) can crushed tomatoes
1 (15 oz.) jar Alfredo sauce
1 1/2 cups 2% milk
1 (8 oz.) jar prepared pesto
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp. olive oil
Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, cheese, spinach, tomatoes,
Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat.
Transfer to two 8-inch baking dishes coated with nonstick cooking spray. In a small bowl, combine bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
Cover and freeze one casserole for up to 3 months and cover and bake the remaining casserole at 350° for 40 to 45
minutes or until bubbly.
To cook frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 50 to 60 minutes or until bubbly.