Best Chicken And Spinach Rigatoni Casserole Recipes

SPINACH AND CHICKEN CASSEROLE

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

CREAMY SPINACH & RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

CHICKEN 'N' SPINACH PASTA BAKE

Steps:

• Prepare rigatoni according to package directions.
• Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
• Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
• Drain chopped spinach well, pressing between layers of paper towels.
• Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
• Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
• Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

CHICKEN AND SPINACH RIGATONI CASSEROLE

Steps:

• Cook pasta according to pkg directions and drain.
• Place spinach on paper towel and squeeze until barely moist.
• Add oil to a large non stick skillet and place over medium heat until hot.
• Add onion and garlic and sauté until tender.
• Add chicken and cook until it loses its pink colour, stirring constantly.
• Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
• Bring to a boil and then reduce heat.
• Simmer 5 minutes, uncovered stirring occasionally.
• Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
• Spoon into 13 X 9 baking dish coated with cooking spray.
• Sprinkle with remaining 1/4 cup parmesan cheese over the top.
• Bake at 350° for 20 minutes.
• Makes 8 servings.

CREAMY SPINACH AND CHICKEN RIGATONI

Steps:

• Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
• Bring to a boil and whisk in the chili powder, salt, and pepper.
• Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
• Remove from heat.
• In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
• Add the garlic and cook, stirring frequently, for about 1 minute.
• Add the chicken and cook until slightly browned, about 3 minutes.
• Add the spinach, stirring to coat.
• Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
• Meanwhile, cook the rigatoni in boiling water until just tender.
• Drain well.
• Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
• Spoon the pasta mixture onto plates and serve.

CHICKEN AND SPINACH PASTA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x13-inch baking dish with nonstick cooking spray; set aside.
• Cook pasta according to package directions and drain.
• Place spinach on paper towel and squeeze until almost all moisture has been removed.
• Add oil to a large nonstick skillet and place over medium heat. Add onion and garlic and sauté until tender.
• Add chicken and cook until no longer pink, stirring occasionally.
• Stir in tomatoes, marinara sauce, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat.
• Simmer 5 minutes, uncovered stirring occasionally.
• Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a large mixing bowl.
• Spoon into prepared baking dish and sprinkle with remaining 1/4 cup Parmesan cheese over the top.
• Bake for 20 minutes and serve.

CHICKEN AND SPINACH CASSEROLE

Steps:

• 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.