1 6 oz. pkg. baby spinach, chopped
1/3 cup pesto sauce
1 15 oz. jar Alfredo sauce
1/4 cup chicken broth
12 oz. uncooked penne pasta, cooked according to directions
2.5 cups chopped rotisserie chicken
4 oz. shredded mozarella (1 cup)
2 T. thinly sliced fresh basil
1/4 tsp. paprika

1 6 oz. pkg. baby spinach, chopped 1/3 cup pesto sauce 1 15 oz. jar Alfredo sauce 1/4 cup chicken broth 12 oz. uncooked penne pasta, cooked according to directions 2 5 cups chopped rotisserie chicken 4 oz. shredded mozarella (1 cup) 2 T. thinly sliced fresh basil 1/4 tsp paprika

Preheat oven to 375. Toss together spinach and pesto in medium bowl.

Stir together Alfredo sauce and chicken broth in another bowl. Spread 1/3 of Alfredo mixture (1/2 cup) into a lightly greased 11x7 in. baking dish. Top with half of spinach mixture.

Stir together cooked pasta, chicken, and remaining Alfredo. Spoon half of chicken mixture into casserole. Repeat spinach layer and chicken layer again.

Bake in preheated oven 30 minutes. Sprinkle with cheese and bake until bubbly, about 5 minutes. Top with basil and paprika.