Chicken Pasta Bake
I found this recipe here. But I altered it to our liking- changes are in parenthesis. Our whole family chowed down. It's like a chicken version of Company Casserole. Yum.
- 8 oz. penne pasta
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts (used leftover shredding chicken)
- 1 tsp. Italian seasoning (didn't add because I used tomato, basil and garlic spaghetti sauce and italian style tomatoes)
- 1 28 oz. jar spaghetti sauce
- 1 14 oz. can diced tomatoes, drained
- 1 3 oz. package cream cheese
- 2 cups fresh baby spinach, washed and patted dry with a paper towel (no spinach on hand, didn't add this)
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (husband hates Parmesan, so didn't add this)
- Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick spray.
- Cook pasta according to package directions for "al dente." Drain. Pour into prepared baking dish.
- Heat oil in a large saucepan or dutch oven over medium-high heat. While oil is heating, cut chicken breasts into bite-sized pieces. (used leftover shredded chicken)
- Brown chicken in oil. Add Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.
- Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture. Simmer until cream cheese is melted.
- Stir in spinach. Cook another minute, until spinach wilts slightly. (skipped this step)
- Pour chicken mixture over pasta. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella and Parmesan cheese.
- Bake, uncovered, 20 minutes, or until bubbly.