Spinach Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I created this chicken casserole based on a recipe I found on a spaghetti sauce label. I made a few substitutions and additions and was quite pleased with the results. Ingredients:
2 cups uncooked penne pasta |
3/4 pound boneless skinless chicken breasts, cubed |
1 small onion, chopped |
1/2 cup chopped green pepper |
1 jar (26 ounces) spaghetti sauce |
1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry |
1 jar (6 ounces) sliced mushrooms, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside.
2. In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat.
3. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 6 servings.
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