- 8 oz. pasta (Recipe called for penne; I used bow-tie. I boil pasta ahead of time and freeze in 8 oz. portions for re-heating and use)
- 3 c. cooked chicken (I bought a hot rotisserie chicken from Walmart, removed the skin, and tore the meat into small pieces/strips/chunks)
- 2 c. (8 oz.) shredded Italian cheese blend (I used an Italian 3-cheese blend from Whole Foods)
- 1.5 c. fresh baby spinach
- 1/2 of a (15 oz.) can crushed tomatoes
- 1/2 of a (15 oz.) jar prepared Alfredo sauce (I used a light Alfredo I found at Walmart)
- 1/4 c. 2% milk
- 1/2 of a (8.1 oz.) jar prepared pesto
- 1/4 c. seasoned bread crumbs (or plain breadcrumbs with Italian seasoning mixed in)
- 1/4 c. grated Parmesan cheese
- 1.5 tsp. olive oil (I used Monjuni's seasoned olive oil)
- Preheat oven to 350.
- Cook pasta according to package directions.
- Meanwhile, combine in a large bowl: chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk, and pesto.
- Drain pasta and add to chicken mixture; toss to coat.
- Transfer to a greased 8-inch square baking dish.
- In a small bowl, combine bread crumbs, Parmesan cheese, and olive oil. Sprinkle over the top of the casserole.
- Cover and bake at 350 for 40-45 min or until bubbly.
My Rating: 5/5 - you can't beat pesto, cheese, alfredo, and pasta; the spinach and tomatoes trick you into thinking it's healthy. I'm very sad that I only have 1 serving of this casserole left.
Note: recipe can be easily doubled to make 2 casseroles. An unbaked casserole may be frozen for up to 3 months, thawed in fridge overnight, and baked covered at 350 for 50-60 min until bubbly.