Chicken and Spinach Pasta Bake

Last weekend I traveled to my hometown, Panama City, to visit with family and do some R & R which included a day of kayaking to Crooked Island Sound.  On Friday night, my niece made dinner for us which was this most awesome Chicken and Spinach Pasta Bake.

I decided to try it last night  and boy, is it just the most delicious dish!  Paired with a Cesar salad and french bread, you just can't go wrong!!

Chicken and Spinach Pasta Bake

• 8 oz uncooked rigatoni
• 1 T olive oil
• 1 C chopped onion
• 1 C chopped fresh mushrooms
• 1 (10 oz) pack fresh spinach, cooked and drained
• 3 C cubed, cooked chicken breasts
• 1 (14 oz) can Italian-style diced tomatoes, undrained
• 1 (8 oz) container Philadelphia chive and 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 and mushrooms in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer to large bowl, set aside.

Drain spinach well, pressing between paper towels, chop as well.  Stir in rigatoni, spinach, chicken, and next 4 ingredients into onion and mushrooms in bowl.  Spoon mixture into dish and sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover and bake 15 more minutes or until bubbly.