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    3 Cheese Chicken Florentine Casserole


    Source of Recipe


    mealtime.org, posted by stella

    List of Ingredients




    8 ounces penne pasta
    1 tablespoon extra-virgin olive oil
    1 cup frozen, chopped onion
    1 cup canned roasted pepper strips, drained
    1 can (4 ounces) portabella chunks, drained
    1 (10-ounce) package triple-washed baby spinach
    1 1/2 teaspoons dried tarragon
    1 teaspoon paprika
    2 cups chopped, cooked chicken,
    1 can (10 3/4 -ounce) cream of chicken soup
    1 cup grated cheddar cheese
    2 cups (16 ounces) low-fat cottage cheese
    1/2 cup freshly grated Parmesan cheese

    Recipe



    Cook the pasta. Bring 4 quarts of water to a boil in a large pot. Cook penne according to package directions, about 8 minutes. Drain. Cook the vegetables. Meanwhile, heat the oil over medium heat in a large skillet. Sauté the vegetables, adding them to the skillet one at a time in this order: onion, roasted pepper and mushrooms. Add the spinach, tarragon, and paprika and cook until the spinach wilts and most of the liquid has evaporated, about 5 minutes.

    Prepare the filling. Stir together chicken pieces with soup and cheeses. Assemble and bake the dish. Heat the oven to 350º F. Spritz a 9 x 13-inch glass baking dish with olive oil cooking spray. Layer in the drained penne, then the sautéed vegetables, and finally, the chicken-cheese mixture. Bake until bubbly and brown, about 45 minutes. Cool on a rack. Cut into squares to serve.

    YIELD: 8 Servings

 

 

 

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