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Wednesday, March 7, 2012

Chicken & Spinach Pasta Bake





This was the recipe on my menu for tonight and it turned our great, plus it was super easy. I found it on Pinterest and the link is here. I changed a few things like omitting the onion, olive oil, diced tomatoes and I added Top the Tater sour cream since it seemed to go well with the cream cheese. My son told me it's super yummy, so this turned out to be a keeper.

Ingredients:

  • 8 oz uncooked rigatoni
  • 1 (10 oz) package frozen spinach
  • 3 cups cubed cooked chicken breast
  • 1 (8 oz) container chive and onion cream cheese
  • 3 Tablespoons Top the Tater sour cream
  • 1-1/2 cup shredded Mozzarella and Provolone mix


Instructions:

  • Prepare rigatoni and set aside.
  • Cook and drain the chopped spinach, pressing it into a colander to remove all liquid.
  • Cook the chicken breast.
  • Combine chicken, spinach, cream cheese, sour cream and then add the rigatoni.
  • Place in 9 x 13 baking dish and cover with the shredded cheese.
  • Bake for 30 minutes in a 375 degree oven.


Enjoy!

Thank you for visiting :o)

1 comment:

  1. We love spinach, pasta, and flavored cream cheese/sour cream. It sounds good baked together.

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