Creamy Spinach Casserole Recipe
Photo by: Taste of home
Ingredients
- 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 package (8 ounces) reduced-fat cream cheese, cubed
- 1/2 cup fat-free milk
- 1/2 cup grated Parmesan cheese
- 4 cups herb seasoned stuffing cubes
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
Directions
- In a large bowl, beat the soup, cream cheese, milk and
- Parmesan cheese until blended. Stir in stuffing cubes and spinach.
- Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.
Chicken Penne Casserole Recipe
Photo by: Taste of Home
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup each chopped onion, green pepper and sweet red pepper
- 1 teaspoon each dried basil, oregano and parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1-1/2 cups uncooked penne pasta
- 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
- 3 tablespoons tomato paste
- 3/4 cup chicken broth
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Romano cheese
Directions
- In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
- Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
- Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
- Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.
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