My Mom came down this weekend armed with this recipe which had been emailed around from her friends. The note on the recipe says it’s from Simple & Delicious May 2010 FYI.

Ingredients
1 box pasta {we used bowtie}
6 c cubed cooked chicken {we used a Costco rotisserie chicken}
4 c shredded Italian cheese
3 c fresh spinach, cut
1 can diced tomatoes
1 jar Alfredo sauce
1 jar prepared pesto sauce
1.5 c milk
½ c seasoned bread crumbs
½ grated Parmesan cheese
1 tbsp olive oil

Cook the pasta al dente according to the directions on the box. While that’s boiling, in a large bowl, combine chicken Italian cheese, spinach, tomatoes, sauces & milk. Drain pasta & add it in the bowl. Toss to coat.

Transfer to baking dishes {1 large 9×13 or we did 3 smaller 8” square pans}. In a small bowl, combine the bread crumbs, Parmesan & olive oil; sprinkle over top of casseroles.

Cover with foil &/lids. Bake covered on 350 for approximately 45 mins.

Can be frozen up to three months. If baking after frozen, recipe recommends thawing overnight in the fridge but still adding a few minutes to the baking time.

Chicken Pesto Pasta Casserole

Chicken Pesto Pasta Casserole

This recipe was so delicious! The square pan made enough for dinner Monday night & two lunches/snacks for me for work this week. I’m really looking forward to enjoying the other two we have frozen.