- 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
- Preheat oven to 350°. Cook pasta according to package directions for al dente.
- 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.
- 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.
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).
Reviews forFontina Chicken & Pasta Bake
"The fontina cheese made it even more delicious!"
"This was a delicious casserole. Added shallots when sauteing the mushrooms, added Greek seasoning and lemon pepper to the chicken while browning, Parmesan cheese with the Fontina. Pinch of crushed red pepper flakes for zip. Next time, I will leave out the oregano, it was too strong in this casserole and was overpowering. Also added buttered bread crumbs to the top after baking for 20 min foil on, 30 min foil off with the bread crumbs. I made the whole thing at once , in a big casserole dish and it is all gone. Will make again, very pretty!"
"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."
"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."
"It was okay."
"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."
"My family really liked this, which was huge since they realized there was spinach in it!"
"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!"
"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."