Chicken, Bacon and Spinach Bake

I wanted a comfort food that was easy to make, freezable, not expensive and on the healthy side to make for dinner. It was a long day and this can be prepped in less than 20 minutes, taste fantastic and there is plenty leftover for lunch the next day.


2 cups of uncooked whole wheat medium pasta shells

2 strips of bacon, diced finely (can be omitted if you don’t eat bacon)

1 lbs of boneless chicken thigh, cut into small bite sized pieces (Quicker: if you have left over rotisserie chicken, dice it)

1/4 cup of chicken broth

1 (6 oz) package of baby spinach

2 tablespoons of chopped garlic

1 teaspoon salt

Mozzarella cheese

Garlic powder, basil and Parmesan cheese


  1. Preheat oven to 350F
  2. Prepare pasta shells, as package directs.
  3. In another pan, high heat, add bacon and saute until the fat starts to coat the bottom of the pan.
  4. Add chicken to bacon and brown.
  5. Add chicken broth (Take the remaining chicken broth and pour it into ice-cube tray and freeze for future use)
  6. Add spinach, handful at a time until all are wilted.
  7. Combine with drained pasta and pour mixture into a casserole dish.
  8. Cover with mozzarella and sprinkle (as much as you want) Parmesan, basil and garlic.
  9. Bake for 25 minutes or until top is golden brown.

*Alternative for mozzarella topping: pastry crust made with soy butter or sauce of your choice 😉

My husband getting ready to dig into a chicken, bacon and spinach bake.

Chicken, Bacon and Spinach Bake

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Filed under Chicken, Main Dishes

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