Pesto-Chicken Penne Casserole

1 pkg 16 oz penne pasta
6 cups cubed cooked chicken
4 cups (16 oz) shredded italian cheese blend
3 cups fresh baby spinach
1 can (15 oz) crushed tomatoes
1 jar (15 oz) alfredo sauce
1 jar (10 oz) prepared pesto
1-1/2 cups 2% milk
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan 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 & milk.  Drain pasta and add to chicken mixture; toss to coat. 

• Transfer to two greased 8-inch 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 degrees for 40-45 minutes or until bubble.