Chicken Spinach Bake

Well, I have definitely done my share of cooking around here lately! It's been so fun trying out new recipes and having the satisfaction of a home-cooked meal. How about some Chicken Spinach Bake?? My family loved it! I was leary of the spinach, thinking it would be "spinachy" but it wasn't at all! It was very tasty and hearty. This recipe was adapted from here.

Chicken Spinach Bake

8 ounces uncooked rigatoni (1/2 the box)
Olive oil
1/2 an onion, chopped finely (more or less depending on how much you like onions)
1 10-ounce package frozen, chopped spinach, thawed
2-3 large boneless, skinless chicken breasts
1 14.5-ounce can Italian-style diced tomatoes (Oh my! Just now I just realized we completely forgot to add this!! Haha!!!)
1 8-ounce container chive and onion cream cheese (I suggest leaving it out on the counter for an hour or two to soften)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2-2 cups shredded mozzarella cheese

Preheat oven to 375*

Prepare rigatoni according to package directions.

Meanwhile, cut chicken up into small, bite-sized pieces and cook (in a bit of olive oil) just until all sides are white. Set aside.

In the same pan, add more oil and sweat the onions until they soften and become translucent. Set aside.

Drain chopped spinach well, pressing between paper towels or squeezing with your hands.

Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese, salt and peppertogether. Spoon mixture into baking dish, pressing down and sprinkle evenly with shredded mozzarella cheese.

Bake, covered, at 375* for 25 minutes. Uncover and bake 10 minutes more or until bubbly.

Serves 4 to 6.

I took the advice of the original author and served this with a green salad and some garlic bread.

Yum, it was sooo delicious!