Shelly's Recipe

CHICKEN, MUSHROOM, AND SPINACH RIGATONI

Category: Pasta - Chicken

1 store-bought rotisserie chicken
1/2 a package of rigatoni noodles
8 medium-large mushroom caps, sliced
1/2 an onion, diced
2 cloves garlic, crushed
2 c. fresh baby spinach
1 Tbsp. olive oil
2 cans cream of mushroom soup
1 c. fat free sour cream
1 tsp. fresh ground black pepper
2 c. shredded parmesan and mozzarella cheese, mixed

Preheat oven to 350F. Boil water in a large pot on stove and cook noodles according to package directions. While noodles are cooking:

Saute mushrooms, onion, and garlic in the olive oil until mushrooms are well cooked. Add spinach and saute just until wilted. Transfer this mix to a cool bowl. Remove the breast meat from the chicken (or any of the sections you like) and rough chop. Add this to the mix in the bowl. Stir in the mushroom soup, sour cream, and pepper.

When noodles are done, drain and add to a large casserole dish. Now just combine them with the chicken mixture right in the casserole dish. Top with shredded cheese and pop it in the oven for about 30 minutes until hot and bubbly. Serves 6-8