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Fontina Chicken & Pasta Bake

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.
  • Makes
    2 casseroles (4 servings each)


  • 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


  • 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 2 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°.
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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Average Rating:
  • Foxycook
    Sep 4, 2019

    I thought this casserole was one of the worst I have ever made. After having read the reviews prior to making, I used only 1 tsp. oregano. I should have known that 4 garlic cloves would be too much. This dish reeked of garlic. I could barely eat it. I needed a meal that would give me left overs for tomorrow, but there won't be any because I've just thrown out the remainder. When you consider the expense and the time involved all I can say is what a waste.

  • mythyagain
    Sep 4, 2019

    I had to use provolone instead of fontina cheese as I couldn't find it at the grocery. This is a nice comfort food casserole. I put one dish in the freezer for later.

  • geipa
    Mar 11, 2019

    This was OK. Family thought it was just OK. Not interested in making it again.

  • doxymama
    Jun 1, 2018

    To bideford - it really isn't fair to give a recipe a poor rating simply because of an opinion that has nothing to do with the actual recipe. Anyway, I also am gluten free, and Pacific brand makes a really good gluten free condensed cream of mushroom soup. Most grocery stores carry it. Don't look for a can like Campbell's - look for a small square carton. If your store doesn't carry it, they are readily available online (like at Amazon). They make GF cream of chicken too!

  • bideford
    Jan 14, 2018

    The reason I do not take the publication and cannot use many of their quick and easy recipes is because they so very often mention the use of a canned soup. Since there is no canned soup that is gluten free that takes the idea off the list. If I have to start from scratch to make my own soup first then it is neither quick or easy. Thy might at least suggest a substitute for the item that is off limits to many of us. Forget cooking separately for the GF member of the family.

  • luann8190
    May 19, 2017

    The fontina cheese made it even more delicious!

  • badkitty1116
    Jan 25, 2017

    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!

  • cookiemouse
    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
    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
    Feb 26, 2016

    It was okay.