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Bring a pot of salted water to a boil and cook the rigatoni until just before al dente.
Saute the onions and garlic in olive oil over medium-high heat until fragrant.
Add chicken and cook until chicken is no longer pink.
Season with salt, pepper and Italian seasoning and toss to combine.
Add mushrooms and simmer until the mushrooms cook down and liquid evaporates, about 10 minutes.
Drain the pasta and rinse with cold water to stop the cooking process.
In a large mixing bowl, combine the pasta, chicken mixture, tomatoes with their liquid, spinach, cream cheese and sugar. Mix thoroughly.
Transfer to a 9×13 casserole dish and top with mozzarella cheese.
Bake uncovered at 375°F for 15 minutes until cheese melts and is bubbly.
Broil for 2-3 minutes to get a golden crust.
Dish and serve hot.