Chicken Pesto Penne Casserole

1 pound cubed cooked chicken
1/4 cup Parmesan Cheese
1.5 teaspoons olive oil
8 ounces Penne pasta
3/4 cup 2% milk
1/4 cup seasoned bread crumbs
12 ounces frozen broccoli
8 ounces Italian five cheese blend
14.5 ounce can diced tomatoes
1 jar 16 ounce Alfredo sauce
1 packet pesto sauce
1/4 cup olive oil

1.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 pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Preheat oven to 350 degrees. Spray a 9x13 or two 7½ x 9½ inch-baking dishes with Pam.

3.In a large bowl, combine chicken, Parmesan cheese, cooked pasta, shredded Italian cheese blend, Alfredo sauce, milk, bread crumbs, olive oil, broccoli, diced tomatoes and pesto sauce. Stir until all ingredients are mixed well. Scoop into the prepared baking dishes and place in the preheated oven for 30 minutes.

Serving Size: 8 servings