Chicken Florentine With Pasta

• 2 (10 ounce) packages frozen chopped spinach
• 4 lbs cooked chicken, boned, and shredded
• 2 (11 ounce) cans 98% fat-free cream of mushroom soup
• 1 cup fat-free mayonnaise
• 1 cup light sour cream
• 2 cups low-fat cheddar cheese (grated)
• salt & freshly ground black pepper
• 1 cup low sodium chicken broth (approximately)
• 1 (8 ounce) box penne pasta
• 1 (6 ounce) can French fried onion rings

1. Directions.
2. Cook Pasta until almost done. Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 3 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken, the soup, mayonnaise, sour cream, Cheddar, salt and pepper, to taste, and chicken broth. Mix well with a spatula.
3. Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.
4. Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into fridge.
5. Allow casserole to set up at least 1 hour in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake covered at 350 degrees F for about 30 minutes until bubbly. Add fried onion rings to top and bake uncovered. Let sit for 10 minutes before serving.

spinach, chicken, cream of mushroom soup, mayonnaise, light sour cream, lowfat, salt, chicken broth, penne pasta, onion rings

Taken from www.food.com/recipe/chicken-florentine-with-pasta-430472 (may not work)