Fontina Chicken & Pasta Bake

Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it.

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.
    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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