Chicken 'n' Spinach Pasta Bake

by Jessica on March 26, 2008

Chicken ‘n’ Spinach Pasta Bake
Source: Susan Runkle, Walton, Kentucky; Southern Living, February 2007

8 ounces uncooked rigatoni
1 tbsp olive oil
1 c medium onion, finely chopped
1 (10-oz.) pkg frozen chopped spinach, thawed
3 c cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 tsp salt
1/2 tsp pepper
1-1/2 c (6 oz.) shredded mozzarella cheese (I used cheddar)

Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella (or cheddar) cheese. Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Chicken ‘n’ Spinach Bake

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{ 1 comment… read it below or add one }

1 Aggiesgirl April 4, 2008 at 5:22 pm

Ok now, THIS, I need to make! Looks fantastic!


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