I don’t remember where I saw this recipe and I’ve made it so many times over the years that it is now just done by memory. It is a great crock-pot dish that can be used in a myriad of ways (which is helpful to keep meal boredom at bay). I’ve eaten it wrapped in tortillas, on top of baked potatoes and last we made it, we ate it with rice (but you could even do gnocchi!).
Are you looking for an easy recipe that is going to be the best thing you've ever made? Well, do I have the dish for you. This recipe is from Saving Money Living Life, but the links I have pinned no longer work and I can't find it on the internet anymore! I think their website is no longer active or up. So, I figure I'd share it with all of you because I make it a lot, so I remember most of it, if not all of it.
CHICKEN + SPINACH PASTA BAKE
- 2 cups of shredded chicken (cooked)
- 1 package of frozen spinach, thawed and drained
- 1 can diced tomatoes
- 1 (8oz.) package of chive & onion cream cheese
- 1 small white onion, diced
- 2 tbsp. olive oil
- 1 box of rotini pasta
- Shredded mozzarella
HERE'S WHAT YOU DO:
First, set your oven to 375°. Then, in a 9x13 casserole dish, put the olive oil and diced onion in together and be sure to coat the onion with the olive oil. Place this in the oven till the onions are golden.
Boil your pasta.
In a large bowl, mix together the spinach, cream cheese, tomatoes and chicken (this recipe is a great way to use up left over chicken or you can get a rotisserie chicken from the store!). Once the onions are done, add them to the mixture.
Combine the chicken mixture and pasta in the 9x13 casserole dish. Top liberally with shredded mozzarella. Cover with foil and bake for 20 minutes (or until cheese is melted). Take foil off and bake for another 10 minutes (or until cheese starts to golden).
Again, I cannot take credit for this recipe. I wish I could link back to the original, but that's how the internet works sometimes. I hope you enjoy!