Chicken, Spinach and Mushroom Pasta Bake

Chicken, Spinach and Mushroom Pasta Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (16 oz.) Box Rotini Pasta

  • 2

    Tbs. Butter

  • 1

    (8 oz.) Fresh Mushrooms, sliced

  • ½

    Cup Onion, chopped

  • ½

    Cup Flour

  • 1

    (32 oz,) Carton Chicken Broth

  • 3

    Cups Mozzarella Cheese, Shredded

  • 2

    (10 oz.) Pkgs. Frozen Chopped Spinach, thawed and squeezed dry

  • 3

    Cups Rotisserie Chicken, shredded

  • 1

    Tbs. Dijon Mustard

  • tsp. Salt

  • ½

    tsp. Black Pepper

  • ½

    Cup Parmesan Cheese, shredded

Directions

Cook pasta according to package directions and keep warm. Preheat oven to 350 degrees. In a large Dutch oven, melt butter over medium heat. Add mushrooms and onions; cook, stirring frequently, for 5 minutes. Add flour; cook, stirring constantly, for 2 minutes. Stir in broth and cook, stirring often, for 10 minutes or until mixture is thickened and bubbly. Add mozzarella cheese, stirring until cheese melts. Remove mixture from heat. Stir in spinach, chicken and next 3 ingredients, and cooked pasta. Spoon mixture into a 9 x 13" sprayed glass dish. Sprinkle with Parmesan cheese. Bake for 25-30 minutes or until hot and bubbly.


Nutrition

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