Pesto Chicken Pasta by Andrea

This is a freezer recipe from TOH Simple & Delicious. The recipe makes 2 casseroles.
Ingredients:
1 package (16 ounces) pasta
6 cups shredded 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 jar (10 ounces) prepared pesto
1-1/2 cups milk
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, pesto and milk. Drain pasta and add to chicken mixture; toss to coat.
To bake immediately: Pour into 2 greased 8" pans. Mix bread crumbs, Parm. cheese with oil and sprinkle over the top. Cover and bake the casserole at 350° for 40-45 minutes or until bubbly.
To freeze: Transfer to 2 ziplock bags. In a small baggie, combine the bread crumbs, Parmesan cheese and oil, mix.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Pour into well greased pan. Sprinkle with topping mixtures. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).