Chicken and Spinach Pasta Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Great tasting casserole; I'm not a big spinach fan myself but these greens are covered up well. Look out Popeye! Ingredients:
1 1/2 cups cooked elbow macaroni |
6 slices bacon, cooked crisp and crumbled |
2 cups cubed cooked chicken |
1 1/3 cups french's french fried onions, divided |
1 (10 3/4 ounce) can cream of mushroom soup |
1 cup sour cream |
1 (10 ounce) package frozen chopped spinach, thawed and drained well |
1/8 teaspoon garlic powder |
1 1/2 cups shredded cheddar cheese, divided |
Directions:
1. Preheat oven to 375°F.
2. Cook pasta and drain.
3. Cook bacon on stove or in microwave.
4. Cook chicken and drain.
5. Return above into saucepan with 2/3 cup French Fried Onions.
6. In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
7. (It will form into a consistency somewhat of a dip).
8. Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the dip mix.
9. Repeat layers.
10. Bake uncovered at 375°F for 30 minutes or until heat through.
11. Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.
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