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Spinach Chicken Casserole

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

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 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.

Nutrition Facts

1 each: 492 calories, 20g fat (9g saturated fat), 78mg cholesterol, 1323mg sodium, 38g carbohydrate (12g sugars, 5g fiber), 39g protein.

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