KITCHEN KREATION: Cheesy Chicken & Spinach Bake

I have had this casserole recipe rolling around in my head for about a week and finally decided to give it a go. After making the donuts, I decided that I would go ahead and cook our meal for the weekend since I was in such a cooking mood. That way, breakfast, lunch, and dinner would be done all before 10:30. Yes, you read right, BEFORE 10:30.

That left the rest of the day to completely veg out, which I did... LOL

Hubby said our lunch/dinner casserole was great. It was even better today for dinner accompanied with a delicious side salad and a piece of garlic toast.


INGREDIENTS

32 oz. whole wheat penne pasta
2-3 boneless skinless chicken breasts
1 jar Ragu Light Parmesan Alfredo sauce
1 can Campbells Healthy Choice Cream of Mushroom sauce
1/2 medium onion - chopped
2 cloves garlic - minced
1 cup fat free (or low fat) mozzarella cheese
2 Tbsp Italian Seasoning
salt & pepper - to taste
cooking spray

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Cook whole wheat pasta according to package directions. When done, drain and set aside.
3. Lightly spray skillet with cooking spray.
4. Wash, pat dry, and cut chicken into bite-sized 1 inch pieces
5. Cook chicken in skillet until almost cooked through (should still be able to see some pink).
6. Toss in onions, stir and cook until tender.
7. Make a small clear space in skillet and add garlic. Cook until fragrant, approximately one minute.
8. Stir well to combine all ingredients.
9. Spray 9x13 glass baking dish with cooking spray.
10. In a large mixing bowl, combine chicken and onion mixture, whole wheat pasta, alfredo sauce, cream of mushroom soup, and 1/2 cup mozzarella cheese.
11. Add Italian seasoning and stir well to combine.
12. Pour mixture into glass baking dish.
13. Add additional 1/2 cup of cheese to top of mixture.
14. Spray aluminum foil with cooking spray, and cover baking dish.
15. Cook for approximately 30 minutes or until cheese is all melted & bubbly.
16. After done, let sit for 10 minutes and enjoy!