Spinach & Chicken Bake

Looking through my refrigerator saw approximately half bag of spinach sitting there waiting to be used. An idea popped into head, then I was in the kitchen cooking. For this dish I usually add tomatoes and carrots, however there wasn’t any on hand. Anyway, let’s get to the recipe.

Ingredients:

• 2 cups spinach
• 1 pack elbow pasta (300 g)
• 1 cup cooked chicken (bite size pieces)
• 1 1/2 cups shredded cheese
• 1 cup milk
• 1 tbsp mustard
• 1 tbsp unsalted butter
• Goya all purpose seasoning

Optional – 1/2 cup shredded carrots, 3/4 cup tomatoes chopped in mini cubes

Directions:

• Cook chicken, cut into pieces and set aside.
• Boil your elbow pasta.
• Preheat oven to 350°.
• Grease a baking dish with a little butter.
• When pasta is complete, strain and add butter, mustard, 3/4 of your  cheese, 1/2 cup milk, about 3 dashes of Goya and mix together.
• Add chicken and spinach to mixture, then give another good mix.

• Pour mixture in dish, add remaining cheese to the top and pour milk over the dish.
• Bake for 20-30 minutes, or until cheese is completely melted.

Thank you for reading. 💖

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