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Chicken, Spinach, and Mushroom Pasta Bake


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  • 2 tablespoons butter
  • 1 (6-ounce) bag fresh baby spinach
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 (32-ounce) carton chicken broth
  • 1 (16-ounce) box penne pasta, cooked according to package directions
  • 3 cups shredded rotisserie chicken
  • 2 (8-ounce) packages fresh mozzarella pearls, drained
  • 1  cup jarred roasted red pepper, drained and cut into 1/4-inch-thick strips
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup shredded Parmesan cheese



Step 1

Makes 6 to 8 servings

Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large Dutch oven, melt butter over medium heat. Add spinach; cook, stirring occasionally, just until wilted. Remove from pan; set aside. To pan, add mushrooms and onion; cookstirring frequently, for 5 minutes. Add flour, and cook, stirring constantly, for 2 minutes. Stir in broth, and cook, stirring often, for 15 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in spinach, pasta, and next 6 ingredients. Spoon mixture into prepared pan, and sprinkle with Parmesan.
Bake for 30 minutes or until hot and bubbly.

Note: This recipe can be assembled and frozen for up to 1 month. Let it thaw overnight in refrigerator before baking as directed

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