Original chicken casserole recipe

Combine the seasoned bread crumbs, grated Parmesan cheese, and olive oil in a small bowl until evenly moistened. Set aside.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne pasta, and return to a boil.

Cook the penne pasta uncovered, stirring occasionally, until the pasta has cooked through (about 11 minutes). Drain well in a colander set.

Combine the chicken in a bowl with the shredded Italian cheese blend, fresh baby spinach spinach, crushed tomatoes, Alfredo sauce, pesto sauce, and milk.

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Stir in the pasta once done, and scoop into the prepared baking dish. Top with the seasoned bread crumb mixture.

Bake in the oven until bubbly and golden brown on top, 40 to 45 minutes.