I love this recipe because it uses fresh ingredients. Fresh spinach has to be at the top of my list for favorite foods–and it’s definitely at the top of my very short list of favorite raw vegetables. Packed with super duper vitamin power, if you can disguise it in cheese to get the rest of your family to eat it; it makes a deceptively delicious supper. For this recipe, you’ll need individual ramekins. You can also bake it in a big casserole dish but I have to tell you that the presentation of an individual ramekin can’t be beat when it comes to feeding your family!
You will need:
1 teaspoon of olive oil
3 cups thinly sliced mushrooms
1 cup chopped onion (about 1 medium onion)
1 cup chopped red bell pepper (about 1 bell pepper)
3 cups chopped fresh spinach
1 tablespoon of fresh oregano
1 carton of cottage cheese (16 oz.)
4 cups of cooked penne or similar tubular pasta
2 cups of shredded cooked chicken
1 cup shredded cheddar cheese
1/2 cup of Parmesan cheese
1/2 cup milk
1 can of cream of chicken soup, undiluted
Directions:
Preheat oven to 425 degrees F.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper and sautée until tender; about 4 minutes. Add spinach, oregano, and black pepper; sautée until the spinach wilts, about 3 minutes.
Place cottage cheese in a food processor; process until very smooth. (I actually use a hand blender for this.) Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into individual ramekins coated with cooking spray. Sprinkle each ramekin with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425 degrees for approximately 15 minutes or until lightly browned and bubbly. (You can also put this in a 2 quart casserole dish; bake at 425 for approximately 25 minutes.)
Other Chicken Recipes:
A Dip, a Pasta Sauce, and Chicken: Recipes that Use Fresh Garlic
Crock Pot Chicken Oriental Wraps
*Recipe adapted from Cooking Light.