Italian Chicken Casserole

8-10 servings
Italian Chicken Casserole
Italian Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup butter

  • 1-8oz. pkg. sliced fresh mushrooms

  • 1

    cup chopped onion

  • 2

    tsp. minced garlic

  • 1/3

    cup all purpose flour

  • 1

    tsp. garlic salt

  • 1/2

    tsp. black pepper

  • 2

    cups chicken broth

  • 1

    cup heavy whipping cream

  • 3

    cups chopped cooked chicken

  • 2

    (14.5 oz.) cans diced tomatoes with rosemary/oregano, drained

  • 1-10 oz. bag fresh spinach

  • 2

    cups shredded fontina cheese

  • 1-16

    oz.pkg. ziti, cooked

  • 3/4

    cup panko

  • 2

    tbsp. butter, melted

Directions

In a very large skillet, melt butter over medium heat. Add mushrooms, onion, & garlic; cook, stirring frequently for 8-10 minutes. Add flour, garlic salt, & pepper; cook stirring constantly for 2 minutes. Stir in broth and cream; bring to a boil, reduce heat, and simmer for 10 minutes or until thickened. Add chicken, tomatoes, and spinach. Cook for 8-10 minutes, until spinach wilts. Stir in cheese. Add pasta, tossing gently. Spoon into a greased, shallow 3 quart baking dish. Bake 30 minutes @350 degrees until hot and bubbly.

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