Hey everyone!
I wanted to share another easy recipe that I made during all of the wedding craziness last week (my boyfriend’s sister’s wedding). Overall the wedding went great– it was at the Dallas Arboretum under an alley of magnolia trees. Beautiful! Being that we live in Texas, we all assumed that we would be really hot the whole time and to expect the worse– the temperatures lately have been over 100 degrees. Well, Friday night during the wedding a cold front came in and it got down to a chilly 65 degrees! I had to borrow Nick’s tuxedo jacket! From those northerners, 65 degrees may sound pretty nice, but to this Texas gal, that’s chilly!
We needed something easy to make that would last several days. This casserole was quick to whip together and bakes in only 10 minutes. It’s a tasty combination of fettuccine, spinach, chicken, cheddar cheese, and cream of chicken soup. Everything bakes together nicely and it is full of flavor. It lasted at least 3-4 days in the fridge and we ate leftovers from it all week.
There are many ways you could adapt this recipe to whatever you have on hand– try switching out kale for the spinach, or add zucchini or bell peppers. You could use ground beef or turkey instead of chicken. Switch it up to whatever you have on hand in the kitchen!
Here’s the recipe for this super easy fettuccine casserole!
- 2 chicken breasts
- 2 tsp paprika
- 2 tsp oregano
- olive oil spray
- salt and pepper
- 1 can heart healthy cream of chicken soup
- 1 cup light sour cream
- 1 16-oz package of fettuchini
- 1 10oz packaged of chopped spinach, thawed and drained well
- 1/4 cup shredded 2% reduced fat cheddar cheese
- breadcrumbs
- 1 tsp oregano
- 1 tsp basil
- salt and pepper
- Preheat the oven to 350. Spray a 9x13 glass dish with olive oil spray.
- Cut the chicken breasts in half, place in dish and sprinkle with paprika, oregano, salt and pepper.
- Bake for 30 minutes, or until the internal temperature reaches 165.
- When the chicken is done, cut into small pieces.
- Boil the fettuccine according to package instructions.
- Drain the noodles, then return to pot. Add the chicken, spinach, cream of chicken soup, and sour cream. Mix well.
- Add salt and pepper to taste.
- Spread the mixture into the casserole dish.
- Sprinkle with breadcrumbs, basil, oregano, salt and pepper. Add the cheese.
- Bake at 350 for 5-10 minutes or until the cheese is melted.
What’s your favorite way to use spinach in dishes?
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!