CHICKEN AND SPINACH CASSEROLE (AUNT ALEX’S FAVORITE)

 

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Ingredients

  • 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

Directions

  • 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.

Notes

Categories: Dinner  Italian  Main Dish  Pasta  Poultry 
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