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I must tell you, this is one of my favorite dishes to make when we’re having company over. It’s tried & true and from the kitchen of my blog partner, Jessica, of course. I love this dish for company because you can cook & chop the chicken as well as cutting up several other ingredients in advance plus it has beautiful presentation. Added bonus: I frequently get asked for the recipe. Hope you all enjoy this dish, too!
Chicken & Spinach Pasta Bake
- 8 oz uncooked rigatoni
- 1 T olive oil
- 1 c chopped onion
- 1 (10 oz) pack frozen spinach, thawed
- 3 c cubed, cooked chicken breasts
- 1 (14 oz) can Italian-style diced tomatoes, undrained
- 1 (8 oz) container Philadelphia chive & onion cream cheese
- ½ t salt, ½ t pepper
- 1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
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