Pesto Chicken Casserole – Recipe by Margaret H.

• 3 cups of cooked chicken, chopped (or fresh chicken breasts or thighs poached) 250 gm box penne pasta
• 1 1⁄2 cups fresh baby spinach
• 1 can diced tomatoes
• 1⁄2 jar Alfredo Sauce
• 3⁄4 cup milk
• 125 gm pesto
• 2 cups Italian Cheese blend, shredded.
• 1⁄2 cup Ritz crackers, crushed.
• 1 tablespoon grated Parmesan.
• 1 tablespoon butter, melted.

1. 1. Preheat oven to 350 degrees.
   2. Prepare pasta according to package instructions.
   3. In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo Sauce, pesto and milk, until well coated.
   4. Drain pasta and blend with chicken mixture.
   5. In a small bowl, blend crushed crackers, grated Parmesan, and melted butter, to create a crumble for topping.
   6. Pour the chicken and pasta into a greased 23 x 33 cm baking dish.
   7. Top with seasoned cracker crumbs.
   8. Cover and bake for about 40 minutes, until bubbly.