The Old Post Road Test Kitchen has computed the statistics and determined that 99% of all Southern Living recipes turn out delicious.Here is one I just tried this week - and it is EASY and tasty!
Chicken 'n Spinach Pasta Bake 8 ounces uncooked rigatoni (I use 16 oz) 1 tablespoon olive oil 1 cup finely chopped onion (about 1 medium) 1 (10-oz.) package frozen chopped spinach, thawed 3 cups cubed cooked chicken breasts (I buy a ready-cooked rotisserie chicken in the deli and use the whole thing) 1 (14.5-oz.) can Italian-style diced tomatoes (do not drain) 1 (8-oz.) container chive-and-onion cream cheese 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups (6 oz.) shredded mozzarella cheese 1. Prepare rigatoni according to package directions. 2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer. 3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. 4. Drain chopped spinach well, pressing between layers of paper towels. 5. Stir spinach, chicken, and next 4 ingredients into onion in bowl. Stir in rigatoni. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. 6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Susan Runkle, Walton, Kentucky, Southern Living, FEBRUARY 2007