CREAMY CHICKEN ALFREDO CASSEROLE

This is a quick and easy recipe because it uses refrigerated pesto and rotisserie chicken. Let your grocery store or deli be your friend!

1 pkg (6-oz) fresh baby spinach, chopped
1/3 cup refrigerated pesto sauce
1 jar (15-oz) Alfredo sauce
1/4 cup chicken broth
12-oz pkg penne pasta, cooked according to pkg directions
2 1/2 cups chopped rotisserie chicken (leftover turkey would work well, too)

1 cup shredded low-moisture mozzarella cheese
2 tbsp fresh basil, thinly sliced
1/4 tsp paprika

Preheat oven to 375 degrees.
Lightly grease an 11 x 7-inch baking dish.

In a medium bowl, toss the spinach and pesto together; set aside.

In another bowl, stir the Alfredo sauce and chicken broth together; spread 1/2 cup of the mixture into the bottom of the prepared baking dish. Top with half the spinach mixture.

Stir chicken, cooked pasta, and remaining Alfredo mixture together; spoon half over the spinach mixture in baking dish. Repeat layers with the remaining spinach mixture and chicken mixture.

Bake in the preheated oven for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until hot and bubbly, about 5 minutes. Top with the basil and paprika.

Yield: 4 servings

 I got this recipe and photo from SL a few years ago.