
It was very easy to make and yummy to eat. I halved the recipe because I didn’t need to serve 10-15 people! I also used frozen, pre-cooked diced chicken instead of fresh.
Here’s the recipe:
Chicken, Spinach and Bows Casserole
16-oz. pkg. bowtie pasta, cooked (I used 8 oz. of what I had on hand.)
26-oz. can cream of chicken soup (I used a regular sized can – 10 oz or so.)
16-oz. pkg. frozen chopped spinach, thawed (I used a 10 oz. box.)
4 to 5 boneless, skinless chicken breasts, cooked and diced (I used about 2 cups frozen, pre-cooked diced chicken.)
8-oz. pkg shredded Colby-Jack cheese
1 T. butter, sliced
salt and pepper to taste
Combine cooked pasta and soup, stir until coated. Add spinach and set aside. In a lightly greased 3-quart glass casserole dish, layer half each of chicken, pasta mixture and cheese. Layer with remaining chicken and pasta mixture; dot with butter and sprinkle with remaining cheese. Bake, covered, at 350 degrees for 30 to 45 minutes, until heated through and cheese is melted. Serves 10 to 15.
Stay tuned for a chance to win this great cookbook!
Leave a Reply