Chicken and Spinach Casserole

Serves: 4
Total Calories: 329


2 cups uncooked gemelli 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


1. 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.

2. While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.

3. Mix pasta, chicken and spinach in baking dish. Pour soup mixture over pasta mixture stir gently to mix. Spread evenly. Sprinkle with cheese.

4. Bake uncovered about 20 minutes or until bubbly and light golden brown.

wing it!
Like some extra crunch? Just top with sliced toasted almonds or French-fried onions after baking.

1 SERVING: Calories 410 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 45mg Sodium 1540mg Carbohydrate 59g (Dietary Fiber 3g) Protein 25g * % DAILY VALUE: Vitamin A 34% Vitamin C 8% Calcium 28% Iron 18% * DIET EXCHANGES: 3 Starch, 2 Milk, 1 Medium-Fat Meat * CARBOHYDRATE CHOICES: 4

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 329
Calories from Fat: 58

This Chicken and Spinach Casserole recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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