Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
How to Make It
Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.
You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
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This was delicious. I first made it for myself and my 10 year old (who isn't a fan of vegetables). We both loved it and she didn't mind the veggies at all!! Then I made it for Dinner at my parents house, everyone enjoyed it.
I used whole wheat penne noodles.
This recipe is excellent. It feeds a ton of people. It's a crowd pleaser so I usually make it then freeze it and take it down to the beach for the extended family. I like that you work in the cottage cheese and spinach and the kids don't even notice. Comfort food.
This recipe is not very good. And at nearly 350 calories for a single cup, it's high calorie and not filling enough. A LOT of dairy product, and the Campbells soup is pretty bad. Not really impressed for something that is supposed to be tasty and light. Would not make again. (Originally cooked this last fall from the recipe collection.)
I loved this recipe! I love how it had so many vegetables, but you could hardly tell at all! I couldnt find fresh oregano at the grocery store (I know weird) so I used dried, but it still tasted great! Going into my recipe box for sure!
Prepared recipe as directed. No substitutions. The dish was OK, but I certainly would not serve it to company. And, I will not make it again. For those who worried about tasting the cottage cheese, don't worry. You would not know that it was in the recipe.
Very, very good. I added minced garlic in with the mushrooms and onions and some Penzey's Fox Point seasoning while mixing the pasta and cheeses together. The family loved it - DH called it the ultimate comfort food. Very filling. I probably wouldn't make it on a work night again, too many dishes to clean, but it would definitely be great on a fall/winter weekend night. Served with a tossed salad.
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