Name: Creamy Pesto Chicken Penne Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: European
Ingredients: 0.5 cup seasoned bread crumbs; 0.5 cup grated Parmesan cheese; 1 tablespoon olive oil; 1 (16 ounce) box penne pasta; 6 cups cubed cooked chicken; 4 cups shredded Italian cheese blend; 3 cups fresh baby spinach; 1 (15 ounce) can crushed tomatoes; 1 (15 ounce) jar Alfredo sauce; 1 (15 ounce) jar pesto sauce; 1.5 cups milk

Directions

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1 Set the oven to 350 degrees F (175 degrees C), then lightly grease a 9x13-inch baking dish. In a small bowl, stir together the seasoned bread crumbs, grated Parmesan cheese, and olive oil until the crumbs are evenly coated. Place the topping aside.

2 Fill a large pot with lightly salted water and bring it to a rolling boil over high heat. Add the penne and allow the water to return to a boil. Cook the pasta uncovered for about 11 minutes, stirring from time to time, until it is cooked through but still firm when bitten.

3 Pour the cooked penne into a colander in the sink and drain it thoroughly so excess water does not thin the casserole sauce.

4 While the pasta cooks, place the cubed cooked chicken in a large mixing bowl. Add the shredded Italian cheese blend, baby spinach, crushed tomatoes, Alfredo sauce, pesto sauce, and milk. Stir until the chicken and spinach are evenly covered.

5 Add the drained penne to the chicken mixture and fold everything together until the pasta is evenly distributed. Transfer the mixture to the prepared baking dish and spread it into an even layer.

6 Scatter the reserved bread crumb mixture evenly across the top of the casserole.

7 Bake in the preheated oven for 40 to 45 minutes, until the sauce is bubbling and the breadcrumb topping has turned golden brown.

Creamy Pesto Chicken Penne Casserole

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