Thursday, August 5, 2010

Chicken-Spinach Pasta Bake + The Same Ol' 2 Step

Here's a wonderful, family favorite that will surely become one of yours. Tender chicken and spinach in a spicy, creamy, cheese sauce, blended with Penne pasta , will have you going back for more. It's a great way to use leftover chicken and freezes well, too. Also, excellent with crawfish. Serve with a big tossed salad and garlic bread, for a delectable week night meal. Le bon manger!


 
Chicken-Spinach Pasta Bake

8 0z. favorite cooked pasta (I used Penne)
2 tbs.'s olive oil, divided
1/2 cup each onions, bell peppers, and celery, chopped fine
1 10 0z. pkg. frozen chopped spinach, thawed and drained
2 cups cooked, chicken breasts, cubed
1 can cream of chicken/mushroom soup
1 soup can milk
1 tsp. lemon pepper
1 tsp. Cajun seasoning
1/4 cup fresh parsley, chopped
1 cup shredded cheese (I used triple cheddar)
Few shakes Tabasco

Prepare pasta, according to package directions. Rinse and drain, and place in large bowl. Drizzle with 1 tbs. olive oil, and sprinkle with lemon pepper. Mix well and set aside. In small saucepan, heat the soup and milk and bring just to a boil. Stir in Tabasco and remove from heat.

In medium skillet, saute the trinity, (onions, bell peppers, and celery), and parsley, in the other tbs. olive oil for 10 minutes and remove from heat. Combine the soup mixture, cooked chicken, Cajun seasoning, and trinity, with the pasta and mix well. Fold in the cheese. Turn into a large buttered casserole dish and bake @ 350 degrees for 30 minutes or until bubbly. Oh cest bon, cher!
Bon Apppetit!

********
I'm expecting guests for the weekend, and after hearing me talk about Cafe Des Amis, in Breaux Bridge, Louisiana, they want to go and check it out. It will be our first stop on Saturday morning, for an authentic Cajun breakfast, and some Zydeco dancing, to the spicy sounds of "The Same Ol' 2 Step". The music starts at 8:30 am and goes until 11:30 am! It's a bit early for me, but after a few Cajun bloody mary's, you get into the groove. Here's a little clip of this hotter than jalapenos, Zydeco band, rockin' the early morning crowd. Grab yourself a cold one and crank it up for this one!

Hope ya'll have a fabulous, fun weekend! Lassiez les bon temps rouler, cher!
Merci beaucoup for coming by!

Same Ol' 2 Step

20 comments:

Fuat Gencal said...

Ellerinize sağlık.
Saygılar.

A Year on the Grill said...

Have so much fun this weekend! Support that local economy one crayfish at a time!

judi said...

yep, this be good tasting and good for ya. have a great weekend!

Marguerite said...

This looks really good! I just discovered your blog and loving the posts from home. You caught my attention b/c we have the same name - don't see that too often!

nanny said...

I think everyone from La. knows how to eat right, party right and just have a blast!!!!

I cannot wait to make this dish!

We went to New Orleans a couple of years ago for a wedding and the couple hired a limo to take a bunch of us to club after club...with great music and lots of refresments...ha It was great but hard for us to keep up with these people...they have had much more practice than we have! You have to be conditioned / ha

Pat Tillett said...

Loolks very tasty and sounds like a fun time!

Eddie Bluelights said...

Yet another fabulous concoction - maybe you'll make a cook out of me yet!! . . . but I would love to try it. Have a great weekend ~ Eddie

Eddie Bluelights said...

Oh and meant to say, love the header photo.

sussah said...

Hi Marguerite, Thanks, this looks great! I will plan on making it when the weather is cool enough that we can stand to put on the oven. sp

John said...

I might skip the pasta bake, but the breakfast and the band sound as though they are worth a stop.

aslan said...

Always great food that I can not stop looking your pages Marguerite. I prefer to drink a Cajun bloody marry full of different alcol, salt and black pepper before your delicious food and I need a red wine near chicken-spinach basta bake ıf you accept. Hope you a wonderful weekend...Cheers! With my deep love and wishes...

Drick said...

yeah Marguerite, this is so my kind of eating, casseroles to fill your tummy - this one sounds great and a real keeper...

ellen abbott said...

looks simple enough even for me!

Kathryn Magendie said...

oh, it is coooooooooooooool here in the mountains-esp this morning in my little cove - with the doors and windows open and the creek blurbling ....ahhhhhhhhhhh ....low humidity --la la la la tee dah

(hahaha--rubbing it in! teeheheh)

Marguerite said...

Fuat- Thanks so much for your nice comment and for stopping by! Hope you're having a wonderful weekend!

Dave- Merci, cher, I am having a blast! Crawfish are out of season, now, but the crabs are in, and you can bet that I'm eating my share.

Judi- Thanks for your sweet comment, cher! Hope you're having a great weekend, too.

Marguerite- Hi and welcome! Thanks, so glad that you stopped by and that you're enjoying them! I know, it's an old fashioned French name that so many of my ancestors had.

nanny- You got that right, cher! It's in our blood, the Cajun "joie de vivre"! Thanks, hope you try it! Sounds like a blast! It's hard to beat a New Orleans wedding, especially a limo reception! Fun!

Pat- Thanks, it's out of this world, and this place is rockin'! Thanks for stopping by!

Maggie May said...

Thank you for the recipe for chicken-spinach pasta bake.
That sounds lovely! I eat a lot of that kind of food.
Hope the weekend went well!
Maggie X

Nuts in May

T. Clear said...

Marguerite -- just wanted to let you know that your blog is the first place I go for all Southern cooking!
You're an amazing resource....many thanks!

Marguerite said...

Eddie- Thanks, this recipe is so simple that yes, even you could do it! So get busy and try it! lol

Thanks, cher, the header pic was taken at nearby Lake Martin and it is a very beautiful place, with lots of alligators, too!

sussah- Merci, cher! So glad that you liked it! I don't like to use the oven in the summer, either, but this was a special request, so I just cranked-up the AC.

John- Thanks, so glad that you enjoyed it! It's a "must stop" on the Cajun tour. Very unique!

aslan- Merci beaucoup for your sweet comment, cher, and yes, a red wine would be lovely! And don't forget a few dances! Cheers!

Drick- Thanks, so glad you liked it! It's easy, homestyle cooking. Not exactly Cajun, but flavorful! Thanks for stopping by, cher!

Magic of Spice said...

Food like my Dad makes :) Great...and I could only play part of the clip, kept freezing on me, but loved it :)

ang said...

HEY M just dropped by from merediths whynot blog i really enjoyed the 2 step..:))