Chicken Spinach Bake

Easy recipe, it's even like a pantry pasta bake. Pinned this on Pinterest a few months ago but only got to try it in the last few weeks. The first time I made this, I had to substitute adding a little bit more onions and some dried chives to make up for not having onion and chive cream cheese on hand (only had plain). This time, I had some onion and chive cream cheese but didn't want to use the whole tub. Then, I had some leftover sour cream from making cupcakes, so in they go! I must say it's even yummier the second time around LOL!

Ingredients:
8 oz uncooked rigatoni (1/2 box of rigatoni, I use Barilla, usually 16 oz per box)
1 tbs olive oil
1 cup onion, chopped
1 cup chopped mushrooms
3 cups cooked chicken, cubed (recipe calls for chicken breasts but if you have boneless thighs, those would really be yummy too!)
3/4 tub (8 oz container) of onion and chive cream cheese (low fat)
1/4 cup reduced fat sour cream
10 oz frozen spinach, thawed (usually 1 box)
1 can italian style diced tomatoes (14 oz, usually named diced tomatoes with basil and oregano)
1/2 tsp salt
1/2 tsp black pepper
1-1/2 cups shredded low moisture mozzarella cheese (divided in 2)

1.  Preheat oven to 375F
2. Cook rigatoni according to package directions for al dente (approx 12 min, you want it to still have that bite, it will cook more once the we place the whole thing in the oven)
3. Spread the oil on th bottom of an 11x7 baking dish or an 8x8 or 9x9 baking dish
4. Place the onion and mushrooms in a single layer in the baking dish and bake for about 15 min or until onions are transluscent and the mushrooms slightly cooked (don't let the mushrooms shrink too much!)
5. Take out the dish out of the oven and if you see that some liquid from the mushrooms have come out, just blot them with a paper towel
6. Place the onions and mushrooms in a large bowl
7. Drain the thawed spinach well by pressing between paper towels or a clean dish cloth. Wring it out to get the water out
8. Stir in the cooked rigatoni, chicken, cream cheese, sour cream, spinach, and tomatoes into the onion and mushrooms. Add some salt and pepper (I like a lot of black pepper so add more if you want to. You can even add some red pepper flakes for that extra bite). Add in half of the cheese and mix it in gently a few times
9. Spoon mixture into the baking dish (yes, same one you used for the onion and mushrooms)
10. Cover with foil and bake at 375F for about 30 min
11. Remove the foil and bake for 15 min more or until bubbly and top is golden brown. Be careful not to burn the cheese
12. Enjoy!

Makes 6-8 servings