Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake

Ingredients:

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, un-drained

1 (8 oz) container Philadelphia chive & onion cream cheese

½ t salt

½ t pepper

1½ c shredded mozzarella cheese


Directions:

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

Ingredients:

Coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt


Directions:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste.

Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.

Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.