Taste of Home
Fontina Chicken & Pasta Bake
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 2 casseroles (4 servings each).
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen
Ingredients
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1 package (16 ounces) uncooked spiral pasta
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4 teaspoons olive oil, divided
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2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
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1/2 pound sliced fresh mushrooms
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4 garlic cloves, minced
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3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1-1/2 cups chicken broth
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1-1/2 cups shredded fontina cheese, divided
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4 teaspoons minced fresh oregano or 1-1/4 teaspoons dried oregano
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1/2 teaspoon pepper
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2 packages (6 ounces each) fresh baby spinach, coarsely chopped
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2 medium tomatoes, chopped
Directions
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1.
Preheat oven to 350°. Cook pasta according to package directions for al dente.
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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.
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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.
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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.
Nutrition Facts
1 cup: 601 calories, 22g fat (8g saturated fat), 105mg cholesterol, 1362mg sodium, 56g carbohydrate (5g sugars, 6g fiber), 42g protein.
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