Italian Chicken Casserole

By á-46266

8-10 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

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.