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  • Beka McAffee

    Chicken and spinach 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

  • Olivia Johnson

    ChickenSpinach Pasta

  • Catherine Hall

    Chicken, Spinach, Pasta bake My favorite recipe from Pintrest so far!! Even better the next day! Made plenty for the 2 of us and to share with another couple! 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

  • Terrie Jordan

    Chicken Spinach Pasta Bake 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, drained •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 11×17 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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