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Spinach Chicken Casserole Recipe

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“I created this based on a recipe I found on a spaghetti sauce label. I made a few substitutions and additions and was quite pleased with the results.” —Jackie Wood, Jackson, Tennessee

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Spinach Chicken Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

2 cups uncooked penne pasta
3/4 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1/2 cup chopped green pepper
1 jar (26 ounces) spaghetti sauce
1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
1 jar (6 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside.
In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 6 servings.

Nutritional Facts 1 serving equals 492 calories, 20 g fat (9 g saturated fat), 78 mg cholesterol, 1,323 mg sodium, 38 g carbohydrate, 5 g fiber, 39 g protein.

Originally published as Spinach Chicken Casserole in Simple & Delicious October/November 2010, p60

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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