Chicken Fettuccine Casserole

4 boneless, skinless chicken breastsvegetable oil1 package fettucine pasta, cooked al dente, drained, and 1 tbsp butter or oil stirred into it4 cups alfredo sauce or 2 jars of sauce1 cup fresh grated parmesan cheese1 cup Italian seasoned bread crumbs

Optional: For a little color to the casserole, add in 3 cups fresh baby spinach leaves sauted in butter/garlic OR 1 small package frozen chopped spinach prepared and well drained OR 1 small package frozen peas thawed OR 1 small package frozen peas and carrots thawed.

Cook and dice chicken. Stir together chicken, pasta, sauce, and any optional ingredients you are using. It will be more “saucy” than if you serving pasta with the sauce on top. Put in large ziplock baggie. In smaller baggie, put grated cheese and breadcrumbs. Freeze.

To cook, grease a 9/13 pan. Defrost casserole mix. I usually do this in the microwave. Spread out into pan and cover with foil. Bake at 350 for about 40 minutes. Remove foil and top with cheese/breadcrumbs. Bake an additional 5 minutes.