Chicken Florentine With Pasta

This is a simple pasta recipe that everyone I have fed with it loves. I got the recipe originally from a Paula Dean recipe but I have modified it a lot. This can be made ahead for OAMC or used for large crowds. I last used it to serve 120 people.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 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

Directions

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.