Fontina Chicken & Pasta Bake

Fontina Chicken & Pasta Bake

from tasteofhome.com
2 casseroles (4 servings each).

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 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

Directions

  1. 1

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

  2. 2

    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.

  3. 3

    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.

  4. 4

    Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through.