Our tri teammate and friend Ericka and her daughters Avery and Brooke brought this to us after Rajiv was born. Shyam, Rohit and I all agreed that it was downright amazing. Thank you for this recipe, Ericka!!!
This one is not at all Weight Watchers friendly, so I didn't bother calculating points.
Ingredients
1 16oz package penne pasta
6 cups cooked chicken
4 cups (16oz) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (16oz) crushed tomatoes
1 jar (16oz) alfredo sauce
1 jar(16 oz) prepared pesto
1.5 c 2% milk
1/2 cup seasoned bread crumbs
1/2 cup parmesan cheese
1 Tbsp olive oil
Directions:
1. Precook and cube chicken
2. Preheat oven to 350. Meanwhile, cook pasta per package directions. While pasta is cooking, in a large bowl combine chicken, cheese blend, tomatoes, spinach, alfredo, pesto, and milk. Drain pasta and add to chicken mixture, toss to mix.
3. Transfer to 2 8inch square baking dishes.
4. In a separate bowl,combine bread crumbs, parmesan cheese, and olive oil. Sprinkle over casseroles.
5. Cover and freeze one casserole for up to 3 months. Cover other casserole and bake at 350 degrees 40-50 minutes.
6. To reheat frozen casserole, thaw in the refrigerator overnight. Remove from fridge 30 minutes before cooking, then bake for 40-50 minutes at 350 degrees.
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