Kitchen Confessions {Chicken Spinach Bake}

This weekend was a super fun, but busy weekend. We kicked off our fall sports seasons, had a fun event at the Zoo, attended a going away party, and hosted a fun cookout dinner just to name some of the highlights. It was also one of the HOTTEST weekends of the year. Fall might be here, but Fall weather is a distant vision us here in the deep south can only imagine.

I felt with all that sweating and running around, we needed a little healthy carb loading tonight. This Chicken Spinach Bake is one of my favorite easy go to meals.

Ingredients: 

- 2 to 3 boneless skinless chicken breasts

- 8 ounces of pasta

- 10oz pkg of chopped spinach

- 1 cup of finely chopped onions

- 1 (14.5 ounce) can of Italian diced tomatoes

- 1 (8 ounce) container of chive and onion cream cheese

- 1 tablespoon of olive oil

- 1/2 teaspoon of salt

- 1/2 teaspoon of pepper

- 1 1/2 cups or shredded Mozzarella cheese

Prep:

- Cook pasta according to directions

- Cook chicken breasts accordingly (I boil for 30 mins and shred)

- Spread oil in the bottom of 9x12 baking dish, preheat oven to 375 degrees.

- Cook spinach accordingly and then drain.

- In large bowl mix chicken, onion, tomatoes, cream cheese, spinach, salt, pepper, and pasta.

- Put mixture into baking dish and sprinkle with Mozzarella cheese. 

- Bake covered for 30 minutes. 

- Uncover and continue baking for 15 minutes, or until cheese is bubbly.

And deliciously done! :)

As slightly healthier alternative, the hubs tends to want to cut out the pasta portion of this meal, so sometimes I separate some of the mixture leaving out the pasta. Then I bake it separately without the Mozzarella cheese. Then when I remove from the oven I let cool for a few minutes and then place over spinach leaves, sprinkle the Mozzarella here and serve as a salad. 

Hope you guys enjoy just as much as our family does! 

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