Creamy Chicken Pasta Casserole
1 tablespoon olive oil
1 cup finely chopped white onion
1 clove minced garlic
2 cups baby spinach leaves
2 cups cooked shredded chicken breast
8 oz. light cream cheese
1 box (1 pound) of bowtie pasta
1 1/2 cups shredded cheddar or mozzarella cheese
salt and pepper, to taste
Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
Place oil in large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes.
Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, cream cheese and salt and pepper. Continually stir until everything is mixed well and cream cheese has spread over everything.
Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 10 to 15 minutes, until cheese is melted. Makes 8 servings.
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