Spinach Dip Chicken Casserole {Freezer Meal}

This recipe is for freezer meal prep. 

Makes: 2- 8x8 casseroles (4 to 6 servings each)

1 box of penne rigate noodles (I used wheat)

4 chicken breasts

1/2 cup of flour

salt and pepper

1 cup sour cream

8 oz of cream cheese, (soften in microwave)

1/2 cup of milk (I had 2% on hand)

2 ranch dressing packets

10 oz. frozen spinach (thawed)

3 cups of mozzarella cheese

Parmesan cheese

2- 8x8 aluminum foil  pans

1. Prepare the noodles as package says.  Keep warm until step 7.
2. While the water is boiling, dice chicken.  Sprinkle salt, pepper and flour the chicken.  Mix the flour into the chicken, until all pieces are covered but not heavily coated.  
3. Heat a large saute pan with 2 tablespoons of extra virgin olive oil into the pan.  
4. Once the oil is out, add the chicken slowly (it will pop).  Stir regularly. 
5. Once chicken is cooked through set it aside. 
6. Mix the sour cream, cream cheese, milk, dressing and spinach together. 
7. Add the noodles and chicken. 
8. Split mix into the 2 casserole dishes. 
9. Cover the top with the cheese and sprinkle the parmesan cheese. 
10. Cover with press and seal and 1 aluminum foil.
11. Add instructions on top:
1. Thaw Overnight, Bake (covered) for 400°F for 30 to 45 minutes; remove cover and bake another 15 minutes until cheese is melted
   OR
2. Bake direct from freezer, Bake (covered) for 425°F for 30 to 45 minutes (or cooked through); remove cover and bake another 15 minutes until cheese is melted.
   
   (The chicken is already cooked so the goal is just to get it to the temperature you want it.)