I found this recipe a few years ago on the Campbell’s website — and it’s been one of my rotating go-tos ever since. It’s quick to throw together and can be made earlier and just placed into the oven at supper time – that’s my kind of meal. Everyone at my place likes it. Enjoy.
Ingredients:
4 chicken breasts, cooked and cubed
2 c. uncooked rotini noodles, cooked
1 – 10oz pkg. frozen, chopped spinach, thawed and drained
1/2 c. chopped green onions
1 can cream of mushroom soup
3/4 c. water
1 t. garlic powder
1 t. ground nutmeg
1/2 t. pepper
3/4 c. grated romano or parmesan cheese
Combine everything (except for cheese) in a large bowl. Then pour into a greased casserole dish (I typically use a glass lasagna tray). Sprinkle cheese on top. Bake at 350F for 30 to 45 minutes – until hot and bubbly. Leftovers can be frozen.