I stole this recipe for Fontina Chicken and Pasta Bake from tasteofhome.com who stole it from the Taste of Home Test Kitchen. This pasta casserole starts with cooked chicken. Then the sauce is made by cooking garlic, mushrooms, cream of mushroom soup, chicken broth, fontina cheese, oregano and pepper together. Next spinach, tomatoes and the chicken is added to the sauce. Cook and drained pasta is mixed into the sauce mixture and then spread into a greased baking dish. Additional cheese is sprinkled on top of the chicken and pasta mixture before baking. This delicious chicken and pasta casserole is a real people pleaser and perfect for a school night dinner.

The ingredients for this recipe are: 16 oz uncooked spiral pasta (tri-color), 4 tbsp olive oil, 2 lb chicken breasts, ½ lb sliced fresh mushrooms, 4 garlic cloves, 3 cans (10 ¾ oz each) condensed cream of mushroom soup, 1 ½ cups chicken broth, 1 ½ cups shredded fontina cheese, 1 ¼ tsp dried oregano, ½ tsp pepper, 12 oz package fresh baby spinach, and 2 medium tomatoes

Heat 3 tbsp oil in Dutch oven over medium-high heat. Add chopped chicken in batches; cook and stir for 3-5 minutes or until tender. Remove from pan.

Then add sliced fresh mushrooms to the pan and cook for 3 minutes.

Once mushrooms have softened, add garlic and cook for 1 minute.

Then stir in soups, broth, 1 cup cheese, oregano and pepper.

Next add in spinach and chopped tomatoes.

Return the chicken to the pot with cooked and drained pasta.

Stir everything together and spread into a sprayed baking dish. Then sprinkle with remaining cheese.

Bake uncovered at 350 F for 15-20 minutes or until heated through.

Scoop out and serve.

If you liked the recipe for Fontina Chicken and Pasta Bake, then you can try other pasta casseroles like Ham, Broccoli and Orzo Casserole, Million Dollar Spaghetti, Chicken Alfredo Baked Ziti, Monterey Chicken Spaghetti or Baked Penne & Mushrooms.

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Fontina Chicken and Pasta Bake

This pasta casserole starts with cooked chicken. Then the sauce is made by cooking garlic, mushrooms, cream of mushroom soup, chicken broth, fontina cheese, oregano and pepper together. Next spinach, tomatoes and the chicken is added to the sauce. Cook and drained pasta is mixed into the sauce mixture and then spread into a greased baking dish. Additional cheese is sprinkled on top of the chicken and pasta mixture before baking.

Course Entree

Prep Time 25 minutes

Cook Time 20 minutes

Servings 8 people

Ingredients

• 16 oz uncooked spiral pasta tri-color
• 4 tbsp olive oil divided
• 2 lb chicken breasts cut into ¾ inch cubes
• ½ lb sliced fresh mushrooms
• 4 garlic cloves minced
• 3 cans (10 ¾ oz each) condensed cream of mushroom soup, undiluted
• 1 ½ cups chicken broth
• 1 ½ cups shredded fontina cheese divided
• 1 ¼ tsp dried oregano
• ½ tsp pepper
• 12 oz package fresh baby spinach coarsely chopped
• 2 medium tomatoes chopped

Instructions

1. Preheat oven to 350 F. Cook pasta according to package. Drain.
2. Heat 3 tbsp oil in Dutch oven over medium-high heat. Add chicken in batches; cook and stir for 3-5 minutes or until tender. Remove from pan.
3. Add garlic, cook 1 minute. Then add mushrooms, cook for 3 minutes. Stir in soup, broth, 1 cup cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan.
4. Add pasta to soup mixture, toss to combine. Divide between 2 greased 8 inch square baking dishes. Sprinkle with remaining cheese. Bake uncovered, 15-20 minutes or until heated through.
5. Freeze unbaked casseroles. Thaw in fridge overnight. Remove from fridge 30 minutes before baking. Cover with fresh foil, bake at 350 F for 1 ¼ hours or until internal temperature reaches 165 F.

Recipe Notes

I sub frozen spinach that has been thawed and drained.