Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This recipe is the result of an experiment. The reader was trying to use up what they had on hand, threw some things together, and came up with this wonderful dish. The key to the great taste is shredding the chicken, which allows it to really absorb all of the different flavors. The shredding is easy--We just pull the boiled meat apart with their fingers after it cools. --CL Reader

Recipe by Cooking Light December 2000


Recipe Summary

6 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Bring 1 cup broth to a boil in a large nonstick skillet. Add mushrooms, onion, and spinach; reduce heat, and simmer for 10 minutes.

  • Combine the remaining broth, 1 cup milk, garlic powder, and salt in a medium saucepan; bring to a simmer. Combine remaining milk and cornstarch in a small bowl. Add cornstarch mixture and mozzarella to broth mixture; cook 2 minutes or until thick.

  • Arrange pasta in bottom of a 3-quart casserole coated with cooking spray; top with spinach mixture and chicken. Spoon broth mixture over chicken, and sprinkle with cheddar. Bake at 350° for 30 minutes or until cheese melts and begins to brown.

Nutrition Facts

442 calories; calories from fat 25%; fat 12.4g; saturated fat 6.7g; mono fat 3.5g; poly fat 1.3g; protein 39.5g; carbohydrates 41.8g; fiber 3.6g; cholesterol 82mg; iron 4.1mg; sodium 718mg; calcium 487mg.