• Cooking Time:
  • Servings:
  • Preparation Time:


  • 8 oz uncooked rigatoni pasta
  • 1 T olive oil
  • 1/2 tsp salt
  • 1 cup finely chopped onion
  • 1 pkg frozen chopped spinach, thawed
  • 3 cups cubed cooked chicken breasts
  • 14.5 oz can Italian style diced tomatoes
  • 8 oz chive and onion cream cheese
  • 1/2 tsp pepper
  • 1 1/2 cups shredded mozzarella cheese


  • Prepare the rigatoni according to package directions.
  • Preheat oven to 375 degrees.
  • Grease an 11x7 baking dish.
  • Saute the onions in the oil til just tender, do not brown.
  • Drain the chopped spinach well and dry between paper towels.
  • Stir the cooked and drained pasta, chicken, spinach and tomatoes, cream cheese, salt and pepper.
  • Add the onions and mix well.
  • Spread the mixture into the baking dish and sprinkle evenly with mozzarella.
  • Bake, covered, 30 minutes, uncover, and bake 15 minutes more or til bubbly.


2010 WSGW & The Maytag Store's Potluck Showdown with Michigan Sugar

Categories: Casserole 

Author Credit: Michelle Gaiser, Reese

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