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Fontina Chicken & Pasta Bake

Name: Fontina Chicken & Pasta Bake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 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

15 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 15 min.

Makes

2 casseroles (4 servings each)

Updated: Apr. 14, 2023

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen

Fontina Chicken & Pasta Bake Recipe photo by Taste of Home

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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

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.

Can you freeze Fontina Chicken & Pasta Bake?

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.

Fontina Chicken & Pasta Bake

Ingredients

Directions

Can you freeze Fontina Chicken & Pasta Bake?

Nutrition Facts

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