Chicken, Spinach & Mushroom Pasta Bake

Makes 6-8 Servings

Paula does it again, just when you think there could not be another recipe using chicken and pasta that you hadn’t had before, she comes out with a new, delicious recipe that is amazing.

1 (16 oz) box rotini pasta

2 tables butter

1 (8 oz) package sliced fresh mushrooms

1/2 cup chopping onion

1/4 cup all purpose flour

1 (32 oz) carton chicken broth

3 cups shredded mozzarella cheese

2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry

3 cups shredded rotisserie chicken

1 tables dijon mustard

1 1/2 teas salt

1/2 teas pepper

1/2 cup shredded Parmesan cheese

Cook pasta according to package directions and keep warm. (but don’t let sit in the water)

Preheat oven to 350. Spray a 13×9 in baking dish with nonstick cooking spray.

In a large Dutch oven, melt butter over medium heat. Add mushrooms and onion. Cook stirring frequently for 5 min. Add flour; cook, stirring constantly for 2 min. Stir in broth and cook, stirring often, for 10 min or until mixture is thickened and bubbly. Add mozzarella cheese, stirring until cheese melts. Remove mixture from heat.

Stir in spinach, chicken and next 3 ingredients and cooked pasta. Spoon mixture into prepared dish. Sprinkle with Parmesan cheese. Bake for 25 -30 min or until hot and bubbly.

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