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Chicken 'n' Spinach Pasta Bake




Source of Recipe


copykat


List of Ingredients




8 ounces uncooked rigatoni ( I used 12 oz)
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts ( I used one package which was 3 cups of thepre cooked foster farms grilled chicken breast strips
1 (14.5-oz.) can Italian-style diced tomatoes( I would suggest to use a 10 oz can of tomatoes with chili to spice this up a bit along with a small can of diced tomatoes)
1 (8-oz.) container chive-and-onion cream cheese (but the store brand for $saving)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese (I felt this was too much mozzarella so I used the pack of 6 italian shredded cheeze mix. adding 1/2 cup to casserole, 1 cup to sprinkle.
Preparation
1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
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