Pesto Alfredo Chicken Casserole

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

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.

pasta, chicken, italian cheese blend, spinach, tomatoes, pesto sauce, alfredo sauce, topping, bread crumbs, parmesan cheese, olive oil

Taken from www.food.com/recipe/pesto-alfredo-chicken-casserole-523314 (may not work)