Hold the phone.
I decided to make up a recipe.
I know, I know...it's scary!
Here's the thing: I have a picky 18-month-old who doesn't like a lot of veggies. She loves casseroles with pasta; aka, baked spaghetti, etc, so I try to make a lot of those with whole wheat pasta & sneak veggies into them. I've made baked spaghetti with chopped up carrots, baked chicken cheesy casserole with peas, chopped bell peppers & onions, and...that's about it. It's hard to come up with stuff with different veggies that she will approve. So I was thinking the other day about trying to sneak some spinach into a casserole, and this is what I came up with! The hubs & I loved it, and...wait for it...SO DID NATALIE! Kid-tested. Mother-approved. :)
Creamy Chicken & Spinach Casserole
1 box whole wheat pasta
2 large cans chunk chicken (I am lazy & used canned; obviously you can cook chicken breasts if you want)
2 cans cream of chicken soup
1 cup grated sharp cheddar cheese (if I'd had more in the fridge, I would have totally used up to 2 cups! I love cheese. You can add as much or as little as you'd like.)
1 pkg Bird's Eye Steamfresh Lightly Sauced Cream Spinach (frozen)
1 pkg Pictsweet Seasoning Blend (frozen)
Cook pasta. Cook seasoning blend in skillet as directed on bag. Prepare cream spinach as directed on bag. In large mixing bowl, mix chicken, cream of chicken soup, cheese, spinach, & seasoning blend. Add pasta & mix well. Pour into 9x13 baking dish & cook at 350 for 30 minutes.
(I know, it's not the most appetizing picture. Just trust me, it tastes good!)