Chicken Spinocolli Casserole

I know that this is a repeat from me. I have reasons, I finally took a photo of this delicious recipe. I have included the recipe for the Creamy Basil Pesto Penne Pasta also. Honestly, I could eat this once a week, I love it that much!

This is a dish that all my kids will eat. My preference is to use Roma tomatoes, but you could use your favorite. I think that wheat pasta would be fine also, but it will change the taste a bit. I didn't have feta cheese this time around, so I used some fresh grated parmesan. I like feta though and would suggest using it.

ENJOY!

Chicken Spinocolli Casserole Serves 8

3 large boneless, skinless chicken breasts, cut into small pieces

4 T. butter

1 c. chopped fresh spinach

1/4 c. fresh broccoli, chopped

3 Roma tomatoes, chopped

1/2 package feta cheese, crumbled

1 c. shredded mozzarella cheese

1. Melt butter in saute pan, add chicken and cook until no longer pink.

2. Pour chicken into a 9 x 13" baking dish which has been sprayed with non-stick cooking spray.

3. Add and toss all other ingredients, minus the mozzarella cheese. Sprinkle the mozzarella cheese over the top. Bake in a 350 degree oven for 20 - 25 minutes (uncovered) or until cheese melts.

Creamy Basil Pesto Penne Pasta Serves 8 - 10

1 container basil pesto sauce (fresh)
3 T. fresh grated Parmesan cheese
1/2 c - 1 c. heavy cream
1 package penne pasta (I used Barilla)

1. Place pesto sauce inot a saute pan (or saucepan), on medium heat and add fresh grated Parmesan cheese.

2. Whisk in heavy cream. For creamier sauce, add to the 1 c. side, keep sauce warm on lowest setting.

3. Cook pasta according to directions on package.

4. Place pasta into pan with sauce and stir.

Place penne pasta with sauce onto plates, add chicken casserole, garnish with a bit more fresh grated Parmesan cheese.

Chicken Spaghetti Casserole

This recipe had me so intrigued. Chicken, spaghetti and all in a casserole. How interesting. I must admit I made a few changes to the recipe (and I have noted those changes for you). This was delicious. Everyone in my house ate it (even the picky 13 year old). The best part, you could double the recipe and freeze one whole casserole for another time. This is going to be my new "potluck" casserole. Seems like every school year we have all these potlucks to go to: sports, awards banquets, meetings etc. This will be a hit! If you are looking to lighten your meals, choose a fat free, less sodium chicken broth and a fat free cream of mushroom soup.

Enjoy.

Chicken Spaghetti Casserole Serves 8

2 c. cooked chopped chicken breast

2 c. uncooked spaghetti noodles, broken into 2" pieces (about 8 oz.)

1 c. (1/4" thick) slices celery (I omit this because my kids don't like the taste of celery)

1 c. chopped red bell pepper

1 c. chopped onion

1 c. chicken broth

1/4 t. salt

1/4 t. freshly ground pepper

2 cans (10.75 oz.) cream of mushroom soup

1 c. (4 oz.) shredded cheddar cheese, divided

1. Preheat oven to 350 degrees.

2. Combine the chicken, spaghetti noodles, celery, red pepper and onion in a large mixing bowl. Combine the broth, salt, pepper and soup in a medium bowl, stirring with a whisk. Add soup to chicken mixture; toss. Place mixture into a 9 x 13" baking dish that you have sprayed with non-stick cooking spray. Sprinkle with shredded cheese.

3. Cover with foil and bake for 35 minutes.

** TIP: if you have a family of 4 or less; make (2) casseroles by dividing the mixture evenly between (2) 8 x 8" aluminum pans. You can bake one and freeze the other. I always attach a small index card to the top of my freezer pans so I don't have to search for the recipe.