Creamy Chicken Alfredo Casserole

1 6-oz. package fresh baby spinach, chopped
1/3 c. refrigerated pesto sauce
1 15-oz. jar Alfredo sauce
1/4 c. chicken broth
12 oz. penne pasta, cooked per package directions
2-1/2 c. chopped cooked chicken
4 oz. mozzarella cheese, shredded
2 T. thinly sliced fresh basil
1/4 t. paprika

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

Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture into a lightly greased 11 x 7" baking dish. Top with half of spinach mixture.

Stir together the cooked pasta, chicken, and remaining Alfredo mixture; spoon half the chicken mixture over the spinach mixture in the baking dish. Repeat layers once with remaining spinach mixture and chicken mixture.

Bake 30 minutes. Remove from own and sprinkle with cheese. Return to oven and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

Serves 4.

Adapted from Southern Living magazine, Feb. 2017, p. 120.