Chicken And Spinach Casserole Recipe

Ingredients

2

cups uncooked gemelli (twist) pasta (8 ounces)

1

package (1.8 ounces) leek soup mix

2

cups milk

1

cup cut-up cooked chicken

2

cups baby spinach leaves

1/4

cup freshly shredded Parmesan cheese

Preparation

Heat oven to 350°. Spray 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain pasta as directed on package.

While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.

Mix pasta, chicken and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese.

Bake uncovered about 20 minutes or until bubbly and light golden brown.

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