Chicken 'n' Spinach Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Cottage Living Magazine, 02/2007 issue. We liked this casserole because it had all of the daily requirements(???)and it tasted oh so good! It felt very nice going down. Ingredients:
8 ounces uncooked rigatoni pasta or 8 ounces penne rigate or 8 ounces conchiglie or 8 ounces gemelli pasta or 8 ounces fusilli |
1 tablespoon olive oil |
1 cup finely chopped onion |
1/2 cup thinly sliced button mushroom cap |
10 ounces frozen chopped spinach, thawed (optional) |
3 cups cubed cooked chicken breasts (we used a rotisserie chicken from the store) |
1 (14 1/2 ounce) can italian-style diced tomatoes (we used muir glen) |
8 ounces chive & onion cream cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 pinch red pepper flakes (optional) |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Preheat oven to 375ºF.
2. Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).
3. Meanwhile, spread oil on bottom of an 11 x7 baking dish; add onion & mushrooms, if using, in a single layer.
4. Bake for 15 minutes or just until tender.
5. Transfer onion & mushrooms to a large bowl, and set aside.
6. Drain chopped spinach well, pressing between layers of paper towels.
7. Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.
8. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
9. Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
10. Serve with a nice salad and warm bread or bread sticks!
11. Enjoy!
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