This makes 2-3 casseroles (depending on size) and serves 16-20 people. My kids all love this; they each have 2-3 servings! One half of the recipe feeds my family of 6, even with multiple servings, and still leaves leftovers for my husband to take for lunch the next day.
2 pkg (32oz.) penne pasta
6 cups cubed or shredded cooked chicken
4 cups shredded Italian cheese blend
4 cups fresh baby spinach
1 can (28 oz) crushed tomatoes
1 jar (16 oz) alfredo sauce
1 jar (10-12 oz) prepared pesto
1 cup milk
3/4 cup seasoned bread crumbs
½ cup grated Parmesan Cheese
1T Olive oil or melted butter
Cooking Directions:
* Cook pasta, just until al dente (about 7-9 minutes).
* Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, alfredo sauce, pesto and milk.
* Drain pasta and add chicken mixture; toss to coat.
* Transfer to 2 greased 9x13 baking dishes.
* In small bowl, combine bread crumbs, Parmesan cheese and oil. Sprinkle over casseroles.
Freezing Directions:
* Cover with plastic wrap, then foil and freeze for up to 3 months.
Reheating Directions:
* Thaw in fridge overnight, and remove from fridge 30 minutes prior to baking.
* Bake covered at 350 degrees for 50-60 min or until bubbly.
* Makes (2) full casseroles that each serve 8-10 = 16-20 servings. This could easily be split into 3 9x13 casseroles if you have smaller families to feed.
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