8 oz. uncooked rigatoni
3 Tbsp. dried minced onion flakes
1 (10 oz.) frozen spinach, thawed
3 c. cooked chopped chicken
1 (14.5 oz.) Italian style diced tomatoes (undrained)
1 (8 oz.) container chive and onion cream cheese
1/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
2 c. shredded Mozzarella cheese
Preheat oven to 375 degrees. Spray 9 x 9 pan with Pam; set aside. Cook
rigatoni according to package; drain and set aside. Drain spinach
well, pressing between paper towels. In a bowl, combine rigatoni,
spinach, chicken, onion flakes, tomatoes, cream cheese, garlic
powder, salt, pepper and 1/2 cup Mozzarella cheese. Spoon mixture
into baking dish; sprinkle evenly with remaining shredded Mozzarella.
Bake uncovered for 35 to 45 minutes.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.