Name: Creamy Chicken Florentine Pasta
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Uncooked elbow macaroni - 2 cups; Shredded cooked chicken - 3 cups; Shredded Swiss cheese - 1 cup; Shredded mozzarella cheese - 1 cup; Mayonnaise - ½ cup; Minced fresh basil - ¼ cup; Onion, diced - 1 small; Baby spinach - 16 ounces; Condensed cream of mushroom soup - 1 (10.5 ounce) can; Garlic powder - 1 teaspoon; Dried thyme - ½ teaspoon; Ground black pepper - ½ teaspoon; Seasoned bread crumbs - ½ cup; Butter, melted - 2 tablespoons

Ingredients for - Creamy Chicken Florentine Pasta

1. Uncooked elbow macaroni 2 cups

2. Shredded cooked chicken 3 cups

3. Shredded Swiss cheese 1 cup

4. Shredded mozzarella cheese 1 cup

5. Mayonnaise ½ cup

6. Minced fresh basil ¼ cup

7. Onion, diced 1 small

8. Baby spinach 16 ounces

9. Condensed cream of mushroom soup 1 (10.5 ounce) can

10. Garlic powder 1 teaspoon

11. Dried thyme ½ teaspoon

12. Ground black pepper ½ teaspoon

13. Seasoned bread crumbs ½ cup

14. Butter, melted 2 tablespoons

How to cook deliciously - Creamy Chicken Florentine Pasta

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

3 . Stage

While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.

4 . Stage

Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.

5 . Stage

Toss bread crumbs with melted butter; sprinkle over the casserole.

6 . Stage

Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.