Chicken and Spinach Pasta Casserole
Chicken and Spinach Pasta Casserole is very easy to put together and can be refrigerated until you bake. The chicken, pasta, spinach and cheese combine nicely
Servings: 6
Calories: 326kcal
Ingredients
- 8 oz Cooked Pasta I use Rotini
- 1/2 Cup Onion chopped
- 1/2 8 oz pkg Frozen Spinach Thawed
- 3 Boneless Skinless Chicken Breasts cooked, Cubed
- 1 large can Italian-style Diced Tomatoes
- 1 8 oz pkg Philadelphia Chive & Onion Cream Cheese
- 2 Cups Shredded Mozzarella Cheese
- 1/2 tsp Salt
- 1 tsp Pepper
Instructions
- Cooked Pasta a cording to directions on the package
- Cube chicken breasts and cook in a frying pan, adding chopped onion to the Chicken when almost done. Set aside when cooked.
- Drain the water out of the Spinach as best you can, using paper towels.
- In a large bowl, combine pasta, spinach and chicken/onion. Add tomatoes, cream cheese and mozza and stir until combined.
- Spoon mixture into a slightly greased casserole dish. If yo have leftover mozza, sprinkle some on top if you desire.
- Bake covered at 375 for 45 minutes, uncover and bake for an additional 15-20 minutes until top browns to liking.
- Enjoy!
Nutrition
Serving: 6Servings | Calories: 326kcal | Carbohydrates: 30g | Protein: 24g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 481mg | Fiber: 1g | Sugar: 1g