Pesto-Chicken Penne Casserole

We had this for dinner tonight and we LOVED it!
It's from Simple & Delicious May 2010

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

Cook pasta according to pkg. directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto, and milk. Drain pasta and add to mixture, toss to coat.

Transfer to 2 greased 8 in square baking dish. In small bowl, mix bread crumbs, Parmesan cheese, and oil. Sprinkle over casseroles.

Cover and freeze one casserole for up to 3 months. Cover and bake for 40-45 min or till bubbly.

This was super easy to make and so yummy.