Spinach Chicken Pasta Bake

This recipe is so simple to make, and so delicious that you will most definitely be going back for seconds.  It is great served with a side salad.  My buddy Marcie made it for us while we were visiting in Ohio.  I was not even that hungry once dinner rolled around, and I had seconds. It is a Pinterest recipe orginally pinned from Saving Money Living Life.   I changed a few of the steps to make it easier for you.

Ingredients 

1 Rotisserie chicken, chopped

8 oz rigatoni noodles

1 tablespoon olive oil

1 onion, chopped

10 oz pack frozen spinach, thawed and well drained of all water (may have to press between paper towels)

14 oz can Italian-style diced tomatoes, undrained

8 oz container Philadelphia chive and onion cream cheese

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups shredded mozzarella

Directions

Heat oven to 375

Spritz an 8 x 11 casserole dish with olive oil

Prepare rigatoni, set aside

Heat olive oil in large skillet.  Once the oil is hot enough add the onions and cook until tender.

Add spinach to onions, stirring until well blended

Stir in chopped chicken

Stir in can of undrained tomatoes

Add chive and onion cream cheese.  Stir until well blended

Add rigatoni, salt and pepper.  Stir all ingredients until well blended.

 Place entire contents into casserole dish, and cover with mozzarella.

Bake covered for 30 minutes; uncover and bake for an additional 15 minutes, or until cheese is bubbling.  Serve hot.

How easy was that!?  This is a huge portion, so unless you have a large family (of five or more) be prepared to share, or have leftovers.  How convenient would it be to prepare the night before, and pop into the oven just before dinner the following day? I would love to hear your comments, or any changes you made when trying this recipe.  

Enjoy,

Carrie