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.

Starting the pasta

Cooking the chicken

Adding in the spinach

Mixing the noodles and cream cheese in with the chicken & Spinach

Topping with mozzarella cheese then putting it into oven to bake