CHICKEN AND SPINACH CASSEROLE (AUNT ALEX’S FAVORITE)
- Cooking Time:
- Preparation Time:
- 8 oz uncooked rigatoni
- 1 T olive oil
- 1 c chopped onion
- 1 (10 oz) pack frozen spinach, thawed
- 3 c cubed, cooked chicken breasts
- 1 (14 oz) can Italian-style diced tomatoes, undrained
- 1 (8 oz) container Philadelphia chive & onion cream cheese
- ½ t salt
- ½ t pepper
- 1½ c shredded mozzarella cheese
- Prepare rigatoni according to pkg directions.
- Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.
- Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
- Drain chopped spinach well, pressing between paper towels.
- Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.
- Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.
- Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
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