Fontina Chicken & Pasta Bake Recipe

By á-70830

Ingredients

• 1 package (16 ounces) uncooked spiral pasta
• 4 teaspoons olive oil, divided
• 2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
• 1/2 pound sliced fresh mushrooms
• 4 garlic cloves, minced
• 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1-1/2 cups chicken broth
• 1-1/2 cups (6 ounces) shredded fontina cheese, divided
• 4 teaspoons minced fresh oregano or 1-1/4 teaspoons dried oregano
• 1/2 teaspoon pepper
• 2 packages (6 ounces each) fresh baby spinach, coarsely chopped
• 2 medium tomatoes, chopped

Details

Servings 8
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Cook pasta according to package directions for al dente.

Meanwhile, heat 3 teaspoons oil in a Dutch oven over medium-high heat. Add chicken in batches; cook and stir 3-5 minutes or until no longer pink. Remove from pan.

In same pan, add mushrooms to remaining oil; cook and stir over medium-high heat 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan.

Drain pasta; add to soup mixture and toss to combine. Divide between two greased 8-in.-square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through.
Yield: 2 casseroles (4 servings each).