I do love a good casserole

Working from home does have its advantages. One of them being at 2:30 I am done. I don't have to drive home, I don't have to make stops along the way, pick anyone up, I am already home. Even on a busy night where we need to be somewhere at 5, I was able to stop work and dive into making this for dinner. Thankfully it was an easy recipe and came together very fast. I even had time to sit for a few minutes before I tossed it in the oven. Nicholas loved this dish. Even took it to school every day to eat for lunch - cold! Andy, took a polite serving and was done. Creamy... it was too creamy. Not his thing, ever. But I sure liked it. This would be a good make head meal that you can make on the weekend pop in the oven on a weekday for a no fuss meal. Probably when Andy's gone hunting next time... seems like a good plan.

Cheesy Spinach Dip Chicken Pasta

2 ½ cups uncooked penne
2 chicken breasts
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 Tablespoons all-purpose flour
½ cup sour cream or Greek yogurt
4 oz cream cheese softened
¼ cup half and half or whole milk
1 pkg dry Ranch mix
5 oz frozen spinach or 4 ounces of fresh
1 ¼ cup shredded mozzarella cheese

Butter a 2 quart baking dish. Set aside.
Cook pasta according to the instructions on the packaging. Drain and keep warm.
2 ½ cups uncooked penne
Dice chicken, season with salt and pepper. Sprinkle flour over chicken and toss to coat.
2 chicken breasts,¼ teaspoon kosher salt,¼ teaspoon black pepper,2 Tablespoons all-purpose flour
Heat olive oil in a large skillet. Add chicken and cook until no longer pink.
Meanwhile, in a large mixing bowl, mix together sour cream, cream cheese, Ranch mix, half and half and spinach.
½ cup sour cream,4 oz cream cheese,¼ cup half and half or whole milk,1 pkg dry Ranch mix,5 oz frozen spinach or 4 ounces of fresh
Add cooked pasta and chicken to the spinach mixture and stir all together. Transfer the mixture into the prepared dish.
At this point, you can cover the dish with saran wrap and refrigerate until ready to serve.
If serving right away, top the dish with cheese and bake for 10 minutes at 375℉ oven. The cheese should be melted. You can then turn the oven to broiler (on low setting) and broil for 2 to 3 minutes or until the cheese bubbles up and gets golden brown spots.
1 ¼ cup shredded mozzarella cheese
Let stand in room temperature for 10 minutes before serving.