Ingredients
- 16 oz penne pasta
- 2 boneless skinless chicken breasts, cooked and shredded
- 1/2 cup milk
- 4 cups shredded mozzarella cheese
- 3 cups baby spinach
- 1 15 oz can diced tomatoes, drained
- 1 15 oz jar alfredo sauce
- 1/2 cup prepared pesto
- 1/2 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 Tablespoon olive oil
Preheat oven to 350 degrees F.
Cook pasta according to package directions, drain and set aside.
In a LARGE mixing bowl, combine pasta, chicken, milk, mozzarella cheese, baby spinach, diced tomatoes, Alfredo sauce and pesto. Mix until well combined.
Spread mixture into a 9x13 inch baking pan sprayed with nonstick cooking spray.
In a small mixing bowl, combine bread crumbs, Parmesan cheese and olive oil.
Sprinkle crumb mixture on top of casserole.
Bake for 35-40 minutes, or until crumb topping is golden brown and casserole is heated through.
Enjoy!
