4/5
(1 Votes)
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
Preparation
Step 1
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.