Pesto-Chicken Penne Casseroles
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 2 casseroles (6 servings each).
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
Ingredients
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1 package (16 ounces) penne pasta
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6 cups cubed cooked chicken
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4 cups shredded Italian cheese blend
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3 cups fresh baby spinach
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1 can (15 ounces) crushed tomatoes
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1 jar (15 ounces) Alfredo sauce
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1-1/2 cups 2% milk
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1 jar (8.1 ounces) prepared pesto
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1/2 cup seasoned bread crumbs
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1/2 cup grated Parmesan cheese
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1 tablespoon olive oil
Directions
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1.
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.
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2.
Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
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3.
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.
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4.
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
1-1/3 cups: 612 calories, 30g fat (13g saturated fat), 111mg cholesterol, 829mg sodium, 41g carbohydrate (3g sugars, 3g fiber), 42g protein.
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