Chicken Club Casseroles

• 4 cups uncooked spiral pasta
• 4 cups cubed cooked chicken
• 2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted
• 1 cup crumbled cooked bacon
• 1 cup 2% milk
• 1 cup mayonnaise
• 4 medium tomatoes, seeded and chopped
• 3 cups fresh baby spinach, chopped
• 2 cups shredded Colby-Monterey Jack cheese

1. Preheat oven to 375u0b0. Cook pasta according to package directions.
2. Meanwhile, in a large bowl, combine chicken, soup, bacon, milk and mayonnaise. Stir in tomatoes and spinach.
3. Drain pasta; stir into chicken mixture. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese.
4. Cover and bake until bubbly and cheese is melted, 35-40 minutes.
5. Cover and freeze unbaked casseroles for up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Cover and bake until bubbly, 60-70 minutes.

uncooked spiral pasta, chicken, cheddar cheese soup, bacon, milk, mayonnaise, tomatoes, fresh baby spinach, cheese

Taken from www.tasteofhome.com/recipes/chicken-club-casseroles/ (may not work)