Chicken Florentine Penne Pasta Casserole

I'm always looking for new things to do with chicken, so I found this recipe and, of course, added some things to make it mine.

- 1-1.25 pounds of chicken- either cut up or shredded
- 1 box of penne
- 1 10 ounce box of frozen spinach, thawed. Make sure you wring the excess water out-- there will be a lot of it.
- 2 ounces of cream cheese
- 1 cup of chicken broth
- 2T of sun-dried tomato vinaigrette dressing
- 1 glove of garlic clove, chopped
-1 small red onion, chopped
-6 mushrooms, chopped
- 2 cups of mozzarella cheese, divided
- Parmesan Cheese
- Salt and Pepper to taste.

Preheat oven to 375.

Bring a pot of salted water to a boil and cook the pasta for about 11 minutes (you don't want it completely done b/c it's going to continue cooking in the oven). Drain the pasta well.

Cook your chicken- add salt and pepper. When it's about halfway through, add the dressing and continue cooking until just cooked through. Add the onions, garlic, and mushrooms- salt and pepper to taste. Cook for about 3-4 minutes. Add your spinach and break it apart. Cook for another three minutes. Add your chicken broth and cream cheese- add salt and pepper. Cook until the cream cheese is melted. Add the mixture to the cooked pasta.

Put about half of the mixture into a 13 x 9 casserole dish. Add 1 cup of mozzarella and some grated Parmesan. Add the other half of the mixture to the dish. Add the remaining mozzarella and more Parmesan on top.

Bake in the oven for about 15-17 minutes.

It is one of the best casseroles I've ever made... still eating the leftovers!!!