Baked Chicken Pesto Alfredo Freezer Meal

• Meat

  • 4 cups Chicken, cooked
  • 3/4 cup Crispy bacon

• Produce

  • 3 cups Baby spinach, fresh
  • 1 15 ounce can Tomatoes

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 3 tbsp Basil pesto

• Pasta & Grains

  • 1 16 oz penne pasta - cooked al dente and

• Baking & Spices

  • 1/4 cup Flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Italian seasoned bread crumbs

• Dairy

  • 1/4 cup Butter
  • 4 cups Italian cheese blend
  • 1 1/2 cups Milk
  • 1/2 cup Parmesan cheese

Found on happymoneysaver.com

Description

Directions

• Make a simple white sauce by melting butter in a pan over medium heat. Sprinkle in flour over melted butter and whisk constantly for 3-4 minutes over medium heat. Then add in chicken broth and whisk quickly together. Cook over heat until it’s thick and bubbles up. Set white sauce aside.
• Cook penne pasta according to package directions. Drain noodles and then dump them into a large mixing bowl.
• Add in white sauce, cooked chicken, cheese, spinach, crushed tomatoes, milk, pesto and 1/2 cup of the bacon. Mix well.
• Pour pasta into a 9x13 baking dish.
• In a separate bowl mix together parmesan cheese, bread crumbs, remaining bacon and olive oil.
• Cover pasta with bread crumb mixture and bake at 350 degrees for 45 minutes.
• Freezer Meal Directions: Before baking cover with foil, label and freeze. Thaw, remove foil and bake at 350 degrees for 45 minutes.