I really enjoyed this dish. I made modifications based on my pantry and other reviews (Reviewer "MG85" on 12/7/07 was the most helpful). I used: about 8 oz of spinach (what I had left in my bag) and it was indeed a lot; marg; Ronzoni Garden penne rigate (a bit strong in veg flavor, but adds fiber and veg servings - prob use reg pasta/noodles next time); 4 boneless/skinless chicken thighs diced; mushroom gravy from pkt (would use poultry gravy next time), light sour cream; .5 oz onion powder (same measurement as onion dip mix), about 1/4 tsp garlic salt + 1/2 tsp salt (all the garlic salt I had left and didn't have onion salt), and about 1 TB bread crumbs w/ shredded parm for topping. Mixed all together instead of layering. Next time I'll add about 4 oz softened light cream cheese and mix w/ sour cream, onion flavoring and spinach before blending w/ pasta, chicken and gravy (could leave out gravy I think). 325 didn't seem warm enough, so bumped up to 350, and mine still never "bubbled" but was definately warmed thru at 30 min. I served steamed sliced carrots on the side (I LOVE having carrots w/ spinach for the color!) & crescent rolls. 5 yr old son loved it, and hubby thought it was pretty good.
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2 users found this review helpful
I really enjoyed this dish. I made modifications based on my pantry and other reviews...