Chicken & Spinach Pasta Bake
⦁ 8 oz uncooked rigatoni
⦁ 1 T olive oil
⦁ 1 c chopped onion
⦁ 1 (10 oz) pack frozen spinach, thawed
⦁ 3 c cubed, cooked chicken breasts
⦁ 1 (14 oz) can Italian-style diced tomatoes, undrained
⦁ 1 (8 oz) container Philadelphia chive & onion cream cheese
⦁ ½ t salt, ½ t pepper
⦁ 1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of
11×7 in baking dish; add onion in a single layer. Bake at 375 for 15
minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in
rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.
Spoon mixture into dish & sprinkle evenly with shredded mozzarella
cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more
minutes or until bubbly.