PESTO-CHICKEN PENNE CASSEROLES

Pesto-Chicken Penne Casseroles image

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! -Laura Kayser, Ankeny, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 casseroles (6 servings each).

Number Of Ingredients 11

Ingredients

1 package (16 ounces) penne pasta
6 cups cubed cooked chicken
4 cups 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

Steps:

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., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° 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° for 50-60 minutes or until bubbly.

Nutrition Facts : Calories 612 calories, Fat 30g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 829mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 42g protein.