Pesto Alfredo Chicken Casserole - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees. Lightly spray 8x8 in baking dish.
Cook pasta per package directions.
In a large bowl, mix cooked chicken, 1/2 cup cheese, spinach, alfredo and pesto sauces and tomatoes, if using.
Drain pasta and add to bowl, mixing to coat.
Add remaining cheese to top of casserole.
In a small bowl, mix bread crumbs, parmesan cheese and olive oil. Sprinkle on top of casserole.
Cover with foil and bake 30-40 minutes until bubbling.
Uncover and cook for 5 minutes more.
Freezer directions: Freeze before baking. Let thaw overnight and bake as directed.