Back to Spinach Chicken Casserole

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Spinach Chicken Casserole Recipe

Spinach Chicken Casserole Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6 servings

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

  • 1. Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside.
  • 2. 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.
  • 3. Transfer to a 13x9-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 each: 492 calories, 20g fat (9g saturated fat), 78mg cholesterol, 1323mg sodium, 38g carbohydrate (12g sugars, 5g fiber), 39g protein .

Reviews for Spinach Chicken Casserole

Sort By :
MY REVIEW
joyfulcook1970
Reviewed Mar. 18, 2014

"Our family of 5 loved this dish! I substituted Shredded Pizza Cheese Blend for the Mozzarella Cheese and omitted the mushrooms."

MY REVIEW
KatMD
Reviewed Aug. 31, 2013

"I made a few changes using this recipe for inspiration. I used rotisserie chicken, cut up, about 3 handfuls of fresh baby spinach, trimmed and rough chopped and fresh baby portobello mushrooms, chopped. I sauted the peppers & onions first, then added the mushrooms for about 2 minutes, finally adding the spinach last, stirring in the hot veggies & removing from heat. I then layered the pasta, veggies & pasta sauce and finished with cheese on top. It was a BIG hit with my family!"

MY REVIEW
ahmom
Reviewed Mar. 29, 2012

"I don't know what went wrong, we hated this."

MY REVIEW
scrapo
Reviewed Dec. 10, 2011

"Good but I did add some extra italian seasoning."

MY REVIEW
inlight77
Reviewed Dec. 12, 2010

"My family loved it and my teenage daughter requests me to make it again."

MY REVIEW
muzikmaker84
Reviewed Oct. 12, 2010

"I really enjoyed this casserole, even my 2 year old ate it up! It isn't difficult to throw together, I would recommend to anyone."

Loading Image

Wine Pairings

Medium-Bodied Red Wine

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