Wednesday, January 21, 2009

Chicken 'n' Spinach Pasta Bake

This was a nice change from our normal casserole rotation. My husband was the surprising supporter of this dish - I thought it was good, but nothing earth shattering. My son didn't eat it, and he usually devours pasta, but I'm sure it's because everything was mixed together, and that is a huge no-no in toddler world. I'll probably make this for my husband again someday, but maybe not for a few months. I love casseroles with cream cheese and it was nice this one didn't have some sort of canned green beans or peas in it.

I got this recipe out of the Southern Living 2007 Annual Recipes book from the library and shockingly I didn't vary (too much :) from the written recipe! Enjoy!

Recipe: Chicken 'n' Spinach Pasta Bake



  • 8 ounces uncooked rigatoni or your favorite pasta
  • 1 tablespoon olive oil
  • 1 cup finely chopped onions about 1 medium
  • 1 10-ounce package frozen chopped spinach thawed
  • 3 cups cubed cooked chicken breasts
  • 1 14.5 ounce can italian style cut tomatoes
  • 1 8-ounce container chive and onion cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese


  1. Prepare pasta according to package directions.
  2. Meanwhile, saute onion in olive oil in pan until translucent.
  3. Transfer onion to a large bowl and set aside.
  4. Drain chopped spinach well, pressing between layers of towel.
  5. Stir pasta, spinach, chicken and tomatoes, cream cheese and salt and pepper into onion in bowl.
  6. Spoon mixture into baking dish or 11 x 17 pan, and sprinkle evenly with shredded mozzarella cheese.
  7. Bake, covered at 375 degrees for 30 minutes uncover and bake 15 more minutes or until bubbly.
Number of servings (yield): 6
Meal type: dinner

Easy Cooking | Simple Cooking

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