Pesto-Chicken Penne Casserole

From:Simple & Delicious-May 2010

1 pkg. penne pasta
4 c. (16 oz) italian blend cheese
3 c. fresh baby spinach
1 jar (15 oz) alfredo sauce
1 1/2 c. milk
1/2 c. parmesan cheese
6 c. cubed, cooked, chicken
1 can (15 oz) crushed tomatoes
1 jar (10 oz) prepared pesto
1/2 c. seasoned bread crumbs
1 Tbsp olive oil

Cook pasta to pkg directions. Meanwhile, in lg. bowl combine chicken, cheese blend, spinach, tomatoes, alfredo sauce, pesto, and milk. Drain pasta & add to chicken mix. Toss to coat.

Transfer to two greased 8-in square dishes. In small bowl, combine bread crumbs, parmesan cheese, and oil. Sprinkle over casseroles.

Cover & freeze one casserole for up to 3 months. Cover and bake the remaining casseroles at 350 for 40-45 min or til bubbly.