Chicken Pasta & Spinach Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cook chicken breasts - add a little bullion, bay leaf, sea salt, cayenne to water.Cook penne pasta as directed - add a little salt and olive oil to water (keeps it from sticking together).Remove chicken from water/broth - and let cool, then shred.Drain pasta and add to mixing bowl - add can of cream of chicken soup, rotel tomatoes, drained spinah to bowl and foldinto pasta and shredded chicken, add sea salt and cayenne (if you like spicy).Add velveeta cheeseArrange pepper jack cheese slices. Pour into greased casserole dish and bake.
I used two glass deep dish pie dishes to bake the casseroles. Allowed for ample servings and a nice presentation.
Maybe be served right away - or let cool - place in a large freezer bag, and re-heat portions as needed. Keeps one from over-eating and allowing food to spoil.
Serving Size: 8- 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LINDAYA88.
Maybe be served right away - or let cool - place in a large freezer bag, and re-heat portions as needed. Keeps one from over-eating and allowing food to spoil.
Serving Size: 8- 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LINDAYA88.
Nutritional Info Amount Per Serving
- Calories: 283.3
- Total Fat: 7.6 g
- Cholesterol: 41.1 mg
- Sodium: 496.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 5.0 g
- Protein: 18.8 g
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