Recipe from Taste of Home. I submitted as a half recipe as it makes quite a bit. Per website, it says that it can be frozen, so could do a full recipe and freeze half!

Ingredients

4 serv.

pasta (penne or fettuccine)↗8 ounces
cubed chicken, cooked1 cup
shredded Italian cheese blend, shredded↗1 cup
fresh Baby Spinach↗1 1⁄2 cups
of 15 oz can crushed tomatoes (optional)1⁄2
of 8 . 1 oz jar prepared pesto sauce1⁄2
of 15 oz jar prepared alfredo sauce1⁄2
Topping
seasoned bread crumbs↗2 tablespoons
grated parmesan cheese2 tablespoons
olive oil↗1⁄2 tablespoon

Step-by-step instructions

1
Preheat oven to 350 degrees. Lightly spray 8x8 in baking dish.
2
Cook pasta per package directions.
3
In a large bowl, mix cooked chicken, 1/2 cup cheese, spinach, alfredo and pesto sauces and tomatoes, if using.
4
Drain pasta and add to bowl, mixing to coat.
5
Add remaining cheese to top of casserole.
6
In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Sprinkle on top of casserole.
7
Cover with foil and bake 30-40 minutes until bubbling.
8
Uncover and cook for 5 minutes more.
9
Freezer directions: Freeze before baking. Let thaw overnight and bake as directed.

Source: food.com

Original recipe ↗

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