This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Pesto Chicken Alfredo like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Pesto Chicken Alfredo back into the pan you froze it in, and let thaw in the fridge. Once thawed, bake as normal.
Pesto Chicken Alfredo
Ingredients
1 package (16oz) penne pasta- cooked and drained
4 cups cooked chicken, cubed
4 cups (16 ounces) shredded Italian cheese blend
3 cups fresh baby spinach
1 can (15 ounces) crushed tomatoes
1 jar (15 ounces) Alfredo sauce
1 1/2 cups milk
1 container (5-8 ounces) prepared basil pesto
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
No comments:
Post a Comment