This is an easy meal to create with leftover chicken from Crock Pot Rotisserie Chicken. Be creative and add what you like. When I make this for supper, I add the chicken but not the spinach and then pour half of the mixture into the casserole dish. Daddy doesn't like spinach and he'll refuse to eat supper if it's in there. The rest of us like spinach, so once his portion is in the dish, I mix up half a box of frozen spinach into the remaining chicken and sauce mixture. Then pour it into the other half of the dish.
...what we do for love :)
Three Cheese Chicken Penne Casserole
1-1/2 cup penne pasta (whole grain or regular)
10 oz box of frozen spinach, thawed, squeezed dry
1 teaspoon dried basil
1-1/2 cups spaghetti sauce
14 oz can diced tomatoes (or use more spaghetti sauce)
2 oz cream cheese, softened
1 cup shredded Mozzarella, divided
1 large precooked chicken breast (about 1 lb) cut into cubes
2 Tablespoons grated Parmesan
Preheat oven to 375 degrees F. Cook pasta according to box directions to "al dente". Thaw spinach in microwave if it's not already thawed.
In large mixing bowl, add dried basil, spaghetti sauce, diced tomatoes, cream cheese and 1/2 cup Mozzarella cheese. Microwave for 2 minutes until heated through, stirring well.
Add cubed chicken, prepared pasta and spinach to bowl; toss well to coat pasta and chicken.
Bake at 375 degrees F for 20 minutes.