October 27, 2010

Chicken & Spinach Bake

Wow.  Wow.  Wow!  Wow!  This is a keeper for sure.  I got this recipe off of a blog that I follow down to the right, Wearing Gackey's Apron.  I could go on and on about this, but I won't.  Spencer ate it like there was no tomorrow and yes my sweet son, you were eating loads of spinach with every, single bite!  He even ate it Monday for supper again.  I mean, you could even eat this stuff cold it's so good!  I did double some things, but kept everything else the same!  Enjoy!

8 ounces uncooked rigatoni (used a little more than a 3/4 of a 16 ounce box)
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed (used almost two packaged of frozen spinach)
3 cups cubed cooked chicken breasts (4 large chicken breasts)
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese
1/4 cup of sour cream

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.
**I sauteed the onions on the stove top...to me that was easier.
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.

Image from Wearing Gackey's Apron


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