Chicken & Pasta Florentine Casserole

Temps & Portions
4 servings
45 minutes temps de préparation =
20 minutes préparation +
25 minutes cuisson
Ingrédients
  • 1 Tbsp. (15 mL) olive oil
    Christie Triscuit Rosemary Olive Oil 225G
    $2.91 • Chq
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
    Janes Carved Chicken Breasts Oven Roasted Cooked 550G
    $14.57 • Chq
  • 6 chopped sun-dried tomatoes packed in oil
    Christie Triscuit Rosemary Olive Oil 225G
    $2.91 • Chq
  • 1 2/3 cups hot water
    Evian Spring Water 1.5L
    $2.69 • Chq
  • 1 Knorr® Homestyle Stock Chicken
    Knorr Stock Homestyle Chicken (4PK) 132G
    $4.31 • Chq
  • 1 package (250 g.) light cream cheese, cut into cubes
    Kerrygold Cheese Cheddar Irish Reserve 200G
    $8.63 • Chq
  • 6 cups fresh baby spinach leaves
    Summer Fresh Dip Spinach 227G
    $4.31 • Chq
  • 1/2 lb. freshly cooked penne pasta
    Italpasta Pasta Penne Lisce 900G
    $3.55 • Chq
  • 1/2 cup panko bread crumbs or plain bread crumbs
    Kikkoman Panko Bread Crumbs Japanese Style 227G
    $4.31 • Chq
Instructions
  • Preheat oven to 425° F (220° C).
  • Heat olive oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock Chicken until stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Whisk in cream cheese until smooth and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.
  • Combine chicken mixture with hot penne in large bowl. Turn into 2-qt (2 L) baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.
  • Tip: For delicious nutty flavour and added fibre, try using whole wheat penne.
  • Each serving of this casserole provides 1½ servings of vegetables and is a good source of calcium.