Pesto-Chicken Penne Casseroles [2011-04-03 16:11:24.860]

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  • 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


  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
October 2010

This recipe is a personal recipe added by stampinmccomas and has not been tested or endorsed by MyRecipes.

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