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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. |