On Tuesdays and Thursdays, two of my kids are both in school. I use that time to run my errands typically, since I only have my youngest kiddo with me. On those nights, dinner needs to be quick and easy since I am typically not home most of the day, therefore, have no time to put something together. I made this pasta bake in the morning, and then threw it in oven later in the day, just in time for dinner. Everyone loved it! My kids never even noticed the spinach in it, they were too busy shoveling it in he-he ! We had about half of this casserole leftover, so it makes plenty for another meal, or lunches the next day!!!
1 box Penne pasta (you can use whatever you have on hand)
1 tbsp olive oil
1 cup chopped onion
1 (10 oz) package frozen spinach, thawed OR one bunch of fresh spinach, cooked, chopped
3 cups, cooked, cubed chicken
1 can (14 oz) Italian diced tomatoes, undrained
1 (8 oz) container Chive and Onion cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 cup shredded mozzarella cheese
Cook pasta according to directions. Drain and set aside. Preheat oven to 375. In a 9×13 baking dish, pour oil on bottom. Spread around, covering the dish. Place onion, in a single layer, on bottom, and allow to bake in oven 15 minutes, or until tender. Meanwhile, in large bowl, mix together pasta, spinach, chicken, tomatoes, cream cheese, salt, and pepper. Once onion is tender, add it to the chicken mixture. Pour into 9×13 dish and sprinkle cheese on top. Cover and bake in oven for about 30 minutes. Remove foil covering and bake an additional 10 minutes.
*As a tip, dry the spinach using a few paper towels prior to adding it into mixture.