Chicken and Spinach Casserole

By carvalhohm

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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350º. Spray 1 1/2-quart casserole or square baking dish, 8x8x2 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.