Chicken and Spinach Pasta Casserole

It was that time of day again. The husband was on his way home. Both kids were crying (we tend to loose it around these parts about 20 minutes before Daddy gets home) and dinner needed to be made.

I had to grocery shop the next day (and we get down to bare bones right before that happens) so I reached for what I had left in my pantry and cupboards...and actually made something edible! Hooray!

Interested in the chicken and spinach pasta casserole recipe? Then read on!

Ingredients:

1.5 c uncooked whole wheat pasta (or about a half a box)

1 tsp olive oil

2 tbs chopped onion

1/2 c frozen spinach (thawed)

1 can diced tomatoes

1 c Alfredo sauce

1 c shredded mozzarella

1 c shredded or cubed cooked chicken

1. On med-high heat, cook the onions in the olive oil, just until they are soft. Boil the pasta while you do this as well.

2. In the same pot as the onions, pour in the rest of the ingredients (minus the pasta and 1/2 c of the mozzarella) and cook for about 5-10 minutes...or until the pasta is done.

3. Mix the cooked pasta in with the other pot of ingredients and stir until coated. Pour into a baking dish, sprinkle with remaining mozzarella cheese, and bake at 350 degrees for about 10 minutes (or until cheese on top is melted).

Enjoy!

SOME TIPS: You can use whatever kind of diced tomatoes you want. I prefer the no salt added ones because the flavored ones tend to be full of sugar. Also, to use up all the Alfredo sauce in a can, I pour out what is left in there and then throw a splash of milk into the jar, close the lid, shake it up (to remove any excess sauce from the bottom and sides) and then pour that into my pan too. It makes the sauce a little creamier and then you aren't wasting any of the sauce in the jar too that was left behind.

Also, if using frozen spinach (not fresh) make sure to drain on a paper towel so that the casserole won't be runny after baking.