Recipe: Spinach & Chicken Pasta Casserole

I wanted to use up some pasta so I made up this delicious casserole for the crew. Everyone enjoyed it. It was a less messy and dryer than some of the other casseroles I have made in the past but the family gave it a thumbs up. When I made the recipe I only put in 4 oz of Cream Cheese, I think it would taste a little better with the whole package to help give it a more creamy consistency. I used whole wheat penne pasta since that is what we had on hand but you could really use any type.

8 oz Pasta (regular or whole wheat)
1 pound Chicken Breasts, diced
1/4 cup Olive Oil
1/2 teaspoon Minced Garlic
1/2 cup Mushrooms
1/2 teaspoon Salt
1 (10 oz) package frozen Spinach (or you can use canned drained spinach)
1/4 cup White Grape Juice
8 oz Cream Cheese
2 cups shredded Mozzarella Cheese

Cook the pasta according to the directions on the box. While pasta is cooking heat up olive oil in a skillet and add the chicken. Preheat the oven to 350. Brown the chicken and add the garlic and mushrooms. Add the salt, spinach, and white grape juice and cook for 3 minutes. Mix the pasta in with the chicken mixture, add the cream cheese and stir thoroughly. Pour into a lightly greased casserole dish. Sprinkle the mozzarella over the casserole and bake for 20 minutes.