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Spinach Chicken Casserole

 Spinach Chicken Casserole
I created this chicken casserole 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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.

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Spinach Chicken Casserole (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.