Chicken 'n' Spinach Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Easy, flavorful family food from Southern Living. Ingredients:
8 ounces uncooked rigatoni pasta |
1 tablespoon olive oil |
1 cup finely chopped onion (about 1 medium) |
1 (10 ounce) package frozen chopped spinach, thawed (i used 10 oz. fresh baby spinach leaves, chopped) |
3 cups cubed cooked chicken breasts (i used chopped rotisserie chicken from the grocery deli) |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 (8 ounce) container chive & onion cream cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Prepare rigatoni acoording to package directions.
2. Meanwhile, spread oil on bottom of an 11x7 baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
3. Drain thawed spinach well, pressing between layers of paper towls.
4. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.
5. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.
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