Creamy Chicken, Mushroom & Spinach Skillet Casserole

Ingredients

• 6 ounces whole-wheat pasta, such as rotini or elbows
• 3 tablespoons extra-virgin olive oil, divided
• 1 small onion, chopped
• 8 ounces white mushrooms, halved if large, sliced
• ½ teaspoon salt, divided

½ teaspoon ground pepper, divided

• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 1 teaspoon Dijon mustard

¾ cup grated Parmesan cheese, divided

• 2 cups chopped or shredded cooked chicken
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Directions

Preheat oven to 400°F.

1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and set aside.
2. Meanwhile, heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until softened, about 2 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, 4 to 6 minutes. Add garlic; cook, stirring, for 1 minute. Transfer the mixture to a large bowl.
3. Photographer: Rachel Marek, Food Stylist: Annie Probst
4. Add the remaining 1 tablespoon oil to the pan. Sprinkle in flour; cook, stirring, for 1 minute. Gradually add milk and mustard; cook, whisking constantly until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in 1/2 cup Parmesan and the remaining 1/4 teaspoon each salt and pepper. Add the pasta, chicken, spinach and the mushroom mixture. Stir until well coated. Smooth the top and sprinkle with the remaining 1/4 cup Parmesan.
5. Photographer: Rachel Marek, Food Stylist: Annie Probst

Bake until bubbling, about 15 minutes.

1. Photographer: Rachel Marek, Food Stylist: Annie Probst