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Chicken and Spinach Casserole

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Chicken and Spinach Casserole
  • Prep 15 min
  • Total 35 min
  • Servings 4
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Enjoy pasta with chicken and spinach – a delightful casserole dinner that can be made ready in 35 minutes.
Updated Feb 16, 2012

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Like some extra crunch? Just top with sliced toasted almonds or French-fried onions after baking.

Nutrition

345 Calories, 6g Total Fat, 22g Protein, 55g Total Carbohydrate

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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