Chicken Pesto Alfredo Casserole - Freezer Meal

I love love love this casserole!  This is my first ever freezer meal creation and it is a HIT!  I would love to claim that I created this but I got it from my  Taste Of Home Freezer Cooking book.  I highly recommend it.

(photo courtesy of TASTE OF HOME)

For original recipe click HERE -TASTE OF HOME

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1-1/2 cups 2% milk
• 1 jar (8.1 ounces) prepared pesto
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. 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. 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 bubbly. Yield: 2 casseroles (6 servings each).

Nutritional Facts1-1/3 cups equals 612 calories, 30 g fat (13 g saturated fat), 111 mg cholesterol, 829 mg sodium, 41 g carbohydrate, 3 g fiber, 42 g protein.

Big Ole Juicy Meat Balls, I mean Meat MOUNDS

This is the easiest meatball recipe.  No rolling with your hands to make uneven meatballs, everyone comes out exactly the same size.  Because you use a cookie scoop they are not really meat'balls', more like meat'mounds'.  But they are BIG and juicy and full of flavor!

1 lb ground chuck (80% lean)

2 slices bread ( I use whole wheat)

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon Worcesteshire sauce

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1 small white onion diced

1 egg

Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray. (If using a baking stone, no foil is needed.)

Pour milk into medium sized bowl. Tear bread into tiny pieces and add to milk, stirring to make sure each piece is covered.  Allow to sit for at least 5 minutes.  Drain any remaining milk.

In large bowl, mix all ingredients. Mixture will be very moist. Using a large cookie scoop, (2 tablespoon size) scoop balls of meat onto pan or stone. ( Should make 12-14 meatballs)

Bake uncovered 20- 25 minutes or until no longer pink in center. Add to spaghetti sauce, serve on a roll or eat them one by one!