Creamy Chicken Florentine Pasta
Description
With a buttery toasted bread crumb topping, this creamy chicken Florentine pasta is sure to be a hit at dinnertime.
Ingredients
•
2 cups uncooked elbow macaroni
•
3 cups shredded cooked chicken
•
1 cup shredded Swiss cheese
•
1 cup shredded mozzarella cheese
•
1/2 cup mayonnaise
•
1/4 cup minced fresh basil
•
1 small onion, diced
•
16 ounces baby spinach
•
1 (10 1/2 ounce) can condensed cream of mushroom soup
•
1 teaspoon garlic powder
•
1/2 teaspoon dried thyme
•
1/2 teaspoon ground black pepper
•
1/2 cup seasoned bread crumbs
•
2 tablespoons butter, melted
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3
While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
4
Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
5
Toss bread crumbs with melted butter; sprinkle over the casserole.
6
Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.