Tuesday, October 25, 2011

Spinach chicken casserole

I know a lot of the ladies had asked me to share this one. I didn't measure out the chx, just used 2 chx breast. We also didn't use tomatoes since DH hates them, and added in some extra spinach. I was surprised at the lack of creamy-ness from the cream cheese, but it was still pretty good. A bit on the onion-y side, so if you're not a huge fan, you could always cut the amount of onion in half, or use none at all and just get the flavor from the CC. Oh, and as a calorie saver, I omitted the mozzarella cheese on the top:

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, drained
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 11x17 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.

Source: http://www.savingmoneylivinglife.com/2010/06/chicken-spinach-pasta-bake.html

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