INGREDIENTS
3 cups
Rotisserie chicken, cooked
5 oz
Baby spinach, fresh frozen
1 can
Tomatoes, petite
2 cups
Alfredo sauce
1
jar Pesto
16 oz
Penne/ziti/rigatoni pasta
1 tbsp
Olive oil
1/2 cup
Italian bread crumbs
2 cups
Italian cheese blend
1 cup
Milk
1 cup
Parmesan cheese, grated