I’m a big fan of casseroles. They are easy to put together early on a busy day and toss in the oven to bake while I help with homework or pick up kids. They are an easy dish to give to a family who needs a little meal time help. They sit well so they can easily be eaten in shifts – something that happens often in these parts. They can be the perfect way to use up some leftovers. Yes, I’m a big casserole fan. So today I will share some casserole love.
Three Cheese Chicken Florentine Casserole
A recipe that has been tweaked over the years but originated in Cooking Light
- 1 box penne pasta
- 1 TB olive oil
- 1 tsp minced garlic
- 1 8oz package thinly sliced mushrooms
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 handfuls of spinach, chopped
- 1 tsp oregano
- 1 (16-ounce) low fat ricotta cheese
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan
- 1/2 cup milk
- 1 (10 3/4-ounce) can condensed low fat chicken soup, undiluted
1. Cook pasta according to directions and preheat oven to 425.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and saute for 30 seconds, Then add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and some black pepper; sauté 3 minutes or just until spinach wilts.
3. Combine veggie mixture, ricotta, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.