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Fontina Chicken & Pasta Bake Recipe

Fontina Chicken & Pasta Bake Recipe

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:8 servings


  • 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


  • 1. Preheat oven to 350°. Cook pasta according to package directions for al dente.
  • 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. 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. 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.
    Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casseroles with foil; bake as directed, increasing baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°. Yield: 2 casseroles (4 servings each).

Nutritional Facts

1 cup: 601 calories, 22g fat (8g saturated fat), 105mg cholesterol, 1362mg sodium, 56g carbohydrate (5g sugars, 6g fiber), 42g protein.

Reviews for Fontina Chicken & Pasta Bake

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cookiemouse User ID: 3900007 253876
Reviewed Sep. 9, 2016

"I made this when it was first published a couple of years ago...THEN, I looked at the nutrition information. The flavor was pretty good, but really not worth the high-calorie, high-sodium and high-fat content. TOH should try a little harder to provide folks with better options."

laurijane User ID: 7815299 245885
Reviewed Mar. 23, 2016

"Made one for us and gave the other to friends. Both families thought the casserole was delicious; our friends requested the recipe. Mild yet flavorful, creamy, attractive presentation. Important to use the fontina cheese. Substituted a can of fire-roasted diced tomatoes for the fresh.

Why do folks rate something they haven't even tried? It throws the average rating off."

Wildfiremustang User ID: 1330024 244512
Reviewed Feb. 26, 2016

"It was okay."

KimandTommy User ID: 7946929 226964
Reviewed May. 25, 2015

"I loved this-one of my favorites so far! I added a little more chicken and only put in about half the mushrooms since I'm not a huge mushroom fan. I will definitely make this again."

VDEN User ID: 7118543 153263
Reviewed Nov. 12, 2014

"My family really liked this, which was huge since they realized there was spinach in it!"

LMD123 User ID: 7480696 196600
Reviewed Aug. 29, 2014

"Without making the recipe yet I'll a 3 since I haven't tasted it yet. Looks pretty. I don't know what Fontina Cheese is....?? Where do I find it - ps. I live in Australia!"

Marykauhi User ID: 6011692 120768
Reviewed Apr. 18, 2014 Edited Apr. 20, 2014

"Loved the overall taste and it was lovely to look at with the green spinach and red tomatoes. I will add more chicken next time and also a little red pepper flakes for a little zip."

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