{Make Ahead Meals} Chicken Pesto Pasta Casserole

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.

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