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This winning recipe was featured in Crowning Touch.
Jennifer Rieck | Medina EC
Casseroles have always been the busy cook’s best friend, creatively combining ingredients on hand into quick and tasty new dishes. Sure enough, this month our readers showed us that when it comes to casserole ingredients—from cheeseburgers to French toast—the possibilities are endless… and delicious.
8 ounces uncooked rigatoni
1 medium onion, chopped
1 pack frozen spinach (10 ounces), thawed and well-drained
3 cups cooked, cubed chicken breast
1 can Italian-style diced tomatoes (14 ounces), undrained
8 ounces chive-and-onion-flavored cream cheese
6 sun-dried tomatoes, chopped (optional)
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese
Servings: 12. Serving size: 6 ounces. Per serving: 289 calories, 25.69 g protein, 5.28 g fat, 34.89 g carbohydrates, 5.73 g dietary fiber, 886 mg sodium, 13.26 g sugars, 54 mg cholesterol
This not only tastes delicious, it is also a really pretty dish—especially if you use multicolored rigatoni pasta.