Chicken And Spinach Pastarice Casserole Food

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.

CHICKEN AND SPINACH PASTA CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook pasta and drain.
• Cook bacon on stove or in microwave.
• Cook chicken and drain.
• Return above into saucepan with 2/3 cup French Fried Onions.
• In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
• (It will form into a consistency somewhat of a dip).
• Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the "dip" mix.
• Repeat layers.
• Bake uncovered at 375°F for 30 minutes or until heat through.
• Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.

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 PASTA/RICE CASSEROLE

Steps:

• Preheat oven to 350^. Spray a 9-inch square baking dish with non-stick cooking spray.
• Combine mayonnaise,sour cream, garlic powder, pepper and cheeses in a medium bowl, set aside. In another bowl, toss 1/3 of the sauce with the chicken, spinach and pasta or rice and spread in the casserole dish. Pour the rest of the sauce mixture over the chicken,spinach,and pasta.
• Bake uncovered 40 minutes or until top is Golden brown. Delicious!!

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.

CHICKEN AND SPINACH CASSEROLE

Steps:

• Bake the chicken breasts and dice into 1/2 inches cubes.
• Drain the spinach until very dry.
• Melt the butter in a large pot.
• Add the garlic and onions, minced fine.
• Sweat in the pot until soft.
• Add the flour and whisk until combined.
• Cook the Roux until it turns a blond color.
• Whisk in 1 cup of cold milk.
• When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
• Bring to a soft boil.
• Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
• In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
• In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
• Spread this mixture into a greased 9x13 in pan.
• Combine the breadcrumbs and olive oil.
• Sprinkle evenly over the casserole.
• Top with the remaining cheese.
• Bake in a 375 Degree oven for 35 minutes.
• Let rest 10 minutes before serving.

CHICKEN, SPINACH, AND CHEESE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
• Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

SPINACH RICE CASSEROLE WITH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk the eggs until blended.
• Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
• Stir in the spinach, chicken, 2 cups cheese and the rice.
• Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
• Bake, uncovered, until bubbly, about 45 minutes.
• Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.

GREEK CHICKEN AND SPINACH RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Spray an ovenproof 10-inch skillet with cooking spray and place over medium heat.
• Add onion, and coat onion with cooking spray. Cook and stir 4 minutes or until translucent. Add water, spinach, rice, salt and ground red pepper. Stir until well blended.
• Remove from heat; sprinkle with salt and place chicken tenders on top in a single layer, sprinkle with Greek seasoning and lemon pepper seasoning.
• Cover with foil and bake 25 minutes or until chicken is no longer pink in center and rice is tender.
• Remove foil and evenly drizzle with oil all over.
• Serve with lemon wedges.