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Italian Chicken & Spinach Bake

8 oz. rigatoni pasta

3 c. diced cooked chicken breasts

4 oz. chive and onion cream cheese

3 c. fresh spinach

1/2 onion, finely diced

14.5 oz. can diced tomatoes in Italian seasonings

1 c. fresh Parmesan cheese


1.  In a stock pot, boil rigatoni in salted water according to directions.

2.  In a large bowl combine the diced chicken, spinach, cream cheese, diced tomatoes, onion and half of the Parmesan cheese.  When the pasta is done combine into this bowl and stir to coat the pasta.

3.  Pour into a greased 9x13 baking dish and top with the remaining Parmesan cheese.

4.  Bake at 350 degrees for 25-30 minutes or until just golden brown.

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