Pesto Chicken Pasta

1 pkg (16 oz) pasta

6 cups shredded cooked chicken

4 cups (16 oz) shredded Italian cheese blend

3 cups fresh baby spinach

1 can (15 oz) crushed tomatoes

1 jar (15 oz) Alfredo sauce

1 jar (10 oz) prepared pesto

1 1/2 cups milk

1/2 cup seasoned bread crumbs

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

Cook pasta. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, pesto, and milk.  Drain pasta and add to chicken mixture: toss to coat. Transfer to 2 ziploc bags.  In a small baggie, combine the bread crumbs, Parmesan cheese, and oil.  Mix.

Thaw in refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Pour into well greased pan.  Sprinkle with topping mixtures.  Cover and bake at 350 degrees for 50-60 minutes or until bubbly.  Yield: 2 casseroles (6 servings each).