Chicken, Spinach, and Pasta Bake

Another recipe here.  This is one that I made up.  I had leftover chicken from the soup recipe and used up some things that I had in the freezer and pantry.

Chicken, Spinach, and Pasta Bake

Ingredients

2 cups chicken cubed

1 16oz box of pasta (I used whole wheat elbows)

1 28oz can of crushed tomatoes with basil

1 10oz box of frozen spinach(defrosted and rung out in a kitchen towel to remove excess moisture)

1/2 cup shredded Parmesan cheese

1 cup shredded mozzarella cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp oregano

salt and pepper to taste

Directions:

1.  Cook pasta.  Slightly under cook the pasta as it will cook further when baked.  

2.  In a large casserole dish combine chicken, tomatoes, pasta, spinach, half of Parmesan, garlic powder, onion powder, oregano, and salt/pepper to taste.  (Careful not to use too much salt as there is lots of salt in the cheese and canned tomatoes.)

Chicken and tomatoes

3.   Top mixture with mozzarella and remaining Parmesan.

Yes please, I like cheese on top!!

4.  Cover with plastic wrap, foil, and label(so you can figure out what it is later;)  Freeze until ready for use.

5.  To reheat, defrost in refrigerator for about 24 hours.  Bake at 350 degrees for 45 min to an hour or until browned and bubbly.   

This is a great meal for kids.  Kids love pasta and cheese, and to get to that they'll have to eat the spinach too!  Use whole wheat pasta to bump up the protein and fiber.