Krystle's Chicken and Spinach Pasta Casserole

Prep Time: 10 min
Inactive Prep Time:
Cook Time: 40 min
Level: Easy
Serves: 6 to 8 servings


1 (10-ounce) package frozen spinach, chopped and drained
1 pound of Gemelli pasta, or bowties etc...cooked and drained
6 cups shredded chicken, cooked

*optional: sliced mushrooms*
(I used a cooked rotisserie chicken from the supermarket)
1 can cream of mushroom soup (or cream of celery)
1 can cream of chicken soup
¼ cup white wine
4 TBS Dijon mustard
1/2 cup sour cream
2 cups milk
1/2 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted
*optional: chopped cooked bacon or shredded cheddar on top*


Preheat oven to 375 F.

Put the shredded chicken, pasta and spinach into a large bowl.

In another large bowl, combine the soups, sour cream, cheddar, lemon juice, curry powder, mustard, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the chicken, pasta and spinach. Mix well.

Place the mixture into an 11 by 7-inch casserole dish sprayed with non-stick cook spray. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

*Can also add shredded cheddar or crumbled bacon on top before baking.*

Bake for about 30 to 45 minutes or browned and crisp around the edges.

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