Cajun Sausage Chicken and Spinach Pasta - seriously delicious!! Pasta, andouille sausage, chicken, diced tomatoes, chive and onion cream cheese, heavy cream, mozzarella cheese, parmesan cheese and cajun seasoning. Makes a ton! Can divide into two pans and freeze one for later. Great for potlucks and dinner parties. Everyone LOVES this casserole! #cajun #mardigras #freezermeal #pasta #casserole
Preheat oven to 350ºF. Lightly spray a deep dish 9x13-inch pan with cooking spray.
Cook pasta according to package directions. Drain and set aside.
In a skillet, cook smoked sausage until lightly browned. About 5 minutes.
Drain chopped spinach well, pressing between layers of paper towels.
In a bowl, combine cooked pasta, drained spinach, andouille sausage, cooked chicken, tomatoes, cream cheese, salt-free Cajun/Creole Seasoning, parmesan cheese, heavy cream and 1/2 cup mozzarella cheese.
Spoon mixture into prepared baking dish, and sprinkle evenly with remaining shredded mozzarella cheese.
Bake uncovered for 35 to 45 minutes.
Notes:
I like to cook the andouille sausage in the skillet for about 5 minutes before adding it to the casserole. It isn't necessary, but I like for the sausage to be a little browned.
You can substitute any smoked sausage or even turkey sausage if you are looking to reduce the calories.
If using store-bought cajun seasoning, look for Tony Chachere or Slap Ya Mama. Tony Chachere's has a salt-free version that is good.
You can make this ahead of time and refrigerate or freeze it for later too. I am a big fan of make-ahead dishes!! I prefer to freeze the dish unbaked and thaw it completely before baking as directed.
If you are baking this after refrigerating the dish, you will want to add a few minutes to the baking time just to make sure it is warm all the way through.