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Italian Chicken Pasta Bake Recipe

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This recipe for Italian Chicken Pasta Bake, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renda Cogburn
Added: Saturday, July 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ozs. uncooked rigatoni
1 medium onion, chopped
1 Tbsp. olive oil
1 (10 oz) pkg. frozen chopped spinach, thawed and drained well
1 (14.5 oz) can Italian-style diced tomatoes
1 (8 oz) pkg. cream cheese, softened
1 tsp. dried chopped chives
1/2 tsp. salt
1/2 tsp. pepper
3 cups cubed cooked chicken breasts
1 1/2 cup shredded Mozzarella cheese

Directions:
Directions:
Cook rigatoni according to package directions. Meanwhile, saute onion in olive oil in a large skillet or Dutch oven. Remove from heat. Add spinach, tomatoes, cream cheese, chives, salt and pepper to the chopped onion. Stir well to thoroughly combine. Gently stir in cooked rigatoni and cubed chicken. Spoon mixture into a prepared casserole dish. Bake covered at 375 for about 30 minute or until bubbly. Uncover and sprinkle evenly with the shredded cheese. Return casserole to oven for an additional 5 or 10 minutes.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
I usually double this recipe. I serve one and freeze the other one, without baking, for later use. This is so quick and easy to make and is great for family meals or special occasions. Just add a special green salad and French bread for a complete meal. Even the men in the family seem to like this recipe.

 

 

 

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