Go Back
Print

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.