Pesto Chicken Casserole

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 1/2 cups Baby spinach, fresh
  • 1 can Tomatoes

• Condiments

  • 1/2 jar Alfredo sauce
  • 1/2 jar Pesto

• Pasta & Grains

  • 1 8 oz. box Penne pasta

• Snacks

  • 1/2 cup Ritz crackers

• Dairy

  • 1 tbsp Butter
  • 2 cups Italian cheese blend
  • 3/4 cup Milk
  • 1 tbsp Parmesan, grated

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Description

Ingredients

• 3 cups of cooked chicken, chopped
• 8 oz. box of penne pasta
• 1 1/2 cups fresh baby spinach
• 1 can diced tomatoes, drained
• 1/2 jar Alfredo Sauce
• 3/4 cup milk
• 1/2 jar of pesto (8 oz. jar)
• 2 cups Italian cheese blend, shredded
• 1/2 cup Ritz crackers, crushed
• 1 Tablespoon grated Parmesan
• 1 Tablespoon butter, melted

Directions

• Preheat oven to 350 degrees and prepare pasta according to package directions. In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo sauce, pesto, and milk until well coated. Drain pasta and blend with chicken mixture. In a small bowl, blend crushed crackers, grated Parmesan, and melted butter to create a crumble for topping. Pour the chicken and pasta into a greased 9 x 13 inch baking dish. Top with seasoned cracker crumbs. Cover and back for about 40 minutes, until bubbly. Enjoy!