EASY Greek style pasta chicken bake

Greek Style Pasta Chicken Bake

Was looking for something different to do with left over roisterer chicken this really hit the spot! Super easy to prepare and it had just enough of a tweak in flavor that the whole family loved it.


1 package (13-14 ounces) whole wheat pasta (cooked as instructed)

4 cups cubed cooked chicken

2 cans (29 ounces) tomato sauce (or 1 can of sauce and 1 can (14.5 ounces) of diced stewed tomatoes.)

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry (I used fresh.)

1 can (2.25 ounces) sliced ripe olives, drained (optional)

1/4 cup chopped onion

1 chopped red or green pepper

1 teaspoon dried basil

2-3 cloves of garlic diced

1/2 cup shredded part-skim mozzarella cheese

1/2 cup crumbled feta cheese


Preheat oven to 400°, with cooking spray coat a 13x9-in. baking pan.

In a large bowl stir together cooked/drained pasta with chicken, tomato sauce, tomatoes, spinach, olives, onion, red or green pepper, basil and garlic.

Transfer to the baking dish. Sprinkle with cheeses. Bake, uncovered, for 25-30 minutes or until heated through and cheese is melted.

Margie Maybe

Margie Maybe

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