Chicken Florentine With Pasta

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 (10 ounce) packages frozen chopped spinach
• 4 lbs cooked chicken, boned, and shredded
• 2 (11 ounce) cans 98% fat-free cream of mushroom soup
• 1 cup fat-free mayonnaise
• 1 cup light sour cream
• 2 cups low-fat cheddar cheese (grated)
• salt & freshly ground black pepper
• 1 cup low sodium chicken broth (approximately)
• 1 (8 ounce) box penne pasta
• 1 (6 ounce) can french fried onion rings

Recipe

• 1 directions.
• 2 cook pasta until almost done. remove the outer wrappers from the box of spinach. open 1 end of each box. microwave on full power for 3 minutes, until thawed. drain the spinach and put into a large bowl. add the shredded chicken, the soup, mayonnaise, sour cream, cheddar, salt and pepper, to taste, and chicken broth. mix well with a spatula.
• 3 place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. pat down evenly and smooth with a spatula.
• 4 wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. place each pan into a plastic freezer bag and seal. place into fridge.
• 5 allow casserole to set up at least 1 hour in refrigerator. when ready to bake, remove the plastic wrap and foil. bake covered at 350 degrees f for about 30 minutes until bubbly. add fried onion rings to top and bake uncovered. let sit for 10 minutes before serving.