Chicken Spinach Pasta Casserole

This is a variation of a Southern Living recipe I came across not too long ago. I thought it sounded yummy, so I gave it a try with some added ingredients and a little tweaking of the measurements. I was pretty pleased with the result. I hope you enjoy it!

Chicken Spinach Pasta Casserole

Ingredients
8 ounces uncooked penne pasta
1 tablespoon olive oil
1 cup finely chopped onion
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
2 (14.5-oz.) cans diced tomatoes, flavored with green pepper and onion
1 (8-oz.) block cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion salt
1/2 teaspoon soul seasoning
1 1/2 cups shredded mozzarella cheese

Preparation
Prepare pasta according to package directions. While your pasta is cooking, spread oil on the bottom of a baking sheet and add the onion in a single layer. Bake the onion at 375° for 15 minutes or until tender. Transfer onion to a large bowl, and set aside.

Drain your thawed, chopped spinach well by squeezing it between layers of paper towels. Stir together the pasta, spinach, chicken, onion and next 6 ingredients. Spoon the mixture into a greased baking dish, and sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

This recipe just makes me happy. Great flavor...pretty colors...total comfort food. Enjoy!