Pesto-Chicken Penne Casseroles Recipe
- 1 package (16 ounces) penne pasta
- 6 cups cubed cooked chicken
- 4 cups (16 ounces) 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
- 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 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 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. Yield: 2 casseroles (6 servings each).
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Pesto-Chicken Penne Casseroles(53)
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This was delicious! It is now one of my 8 year old's favorite meals! The house smelled amazing while this was cooking. I love that we have another one waiting for us in the freezer! It tasted like something you could be served in a restaurant. Definitely a great meal for when company is coming over!
This was a very east and wonderful dish.
This was pretty tasty!
My family has been telling every one about this meal they loved it very much!!
My whole family loved this recipe! It has great flavor and was still fantastic out of the freezer.
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