Chicken Alfredo Bake Recipe

This serves a crowd--twice! Cut the recipe in half if you don't want an extra casserole for the freezer.

Chicken Alfredo Bake

3 lbs. cooked chicken, chopped
1 lb. package Penne pasta, cooked
13.5 oz. package whole wheat Penne pasta, cooked
2 c. shredded Italian cheese
½ c. Parmesan cheese
8 T. butter
6 T. flour
6 chicken bouillon cubes
1 t. dried basil leaves
2 t. garlic powder
¼ t. pepper
8 c. milk
½ package frozen spinach (optional)

Melt butter in large sauce pan. Stir in flour, basil, garlic powder, and pepper. Gradually stir in milk and add bouillon cubes. Cook and stir until slightly thickened. Add chicken, spinach, and Parmesan cheese. Grease two 3-quart casserole dishes. In each dish, layer pasta, chicken/sauce mixture, and Italian cheese. Repeat layers. Cover one dish securely with plastic wrap and foil. Freeze. Bake the other one at 350 degrees for 45 minutes. Each casserole serves 8-10.