Chicken and Spinach Pasta Casserole

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“Great tasting casserole; I'm not a big spinach fan myself but these greens are covered up well. Look out Popeye!”

Ingredients Nutrition

  • 1 12 cups cooked elbow macaroni
  • 6 slices bacon, cooked crisp and crumbled
  • 2 cups cubed cooked chicken
  • 1 13 cups French's French fried onions, divided
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained well
  • 18 teaspoon garlic powder
  • 1 12 cups shredded cheddar cheese, divided


  1. Preheat oven to 375°F.
  2. Cook pasta and drain.
  3. Cook bacon on stove or in microwave.
  4. Cook chicken and drain.
  5. Return above into saucepan with 2/3 cup French Fried Onions.
  6. In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
  7. (It will form into a consistency somewhat of a dip).
  8. Spoon half of the macaroni mixture into a greased 12x8-inch baking dish and cover with half of the "dip" mix.
  9. Repeat layers.
  10. Bake uncovered at 375°F for 30 minutes or until heat through.
  11. Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.

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