Pesto-Chicken Penne Casserole(s)

1 pkg. (16 oz.) penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
15 oz. crushed tomatoes
15 oz. Alfredo sauce
10 oz. prepared pesto
1-1/2 cups milk
1/2 cup seasoned bread crumbs
1/2 cup grated Parm cheese
1 Tbsp. olive oil

Cook pasta according to package directions. 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 two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.

Cover and freeze one casserole for up to 3 months (or give it to another mom in need!). Cover and bake the remaining casserole at 350 for 40-45 minutes or until bubbly.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubby.