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Prep 15min
Total35min
Servings4
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Ingredients
2
cups uncooked gemelli (twist) 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
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Steps
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.
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Like some extra crunch? Just top with sliced toasted almonds or French-fried onions after baking.
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Nutrition Facts
Serving Size:1 serving
Calories
345
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
25mg
Sodium
960mg
Total Carbohydrate
55g
Dietary Fiber
4g
Protein
22g
% Daily Value*:
Iron
18%
18%
Exchanges:
3 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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