Chicken and Spinach Pasta Casserole

Easy to put together and can be refrigerated until you bake. Thank you My Organised Chaos

8 oz Cooked Pasta
1/2 Cup Chopped Onion
1/2 Pkg {8oz} Frozen Spinach, Thawed
3 Cooked Boneless Skinless Chicken Breasts, Cubed
1 large can Italian-style Diced Tomatoes
1 {8oz} pkg Philadelphia Chive & Onion Cream Cheese
2 Cups Shredded Mozzarella Cheese
1/2 tsp Salt
1 tsp Pepper

• Cook Pasta according to directions on the package
• Cube chicken breasts and cook in a frying pan 
• Add chopped onion to the chicken when almost done. 
• Set aside when cooked.
• Drain the water out of the Spinach as best you can, using paper towels.
• In a large bowl, combine pasta, spinach and chicken/onion. 
• Add tomatoes, cream cheese and mozzarella and stir until combined.
• Spoon mixture into a slightly greased casserole dish. 
• If you have leftover mozzarella, sprinkle some on top 
• Bake covered at 375 for 45 minutes 
• Uncover and bake for an additional 15-20 minutes until top browns to liking.