MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fontina Chicken & Pasta Bake
Categories: Poultry, Pasta, Mushrooms, Cheese, Greens
Yield: 8 servings

16 oz Uncooked spiral pasta
4 ts Olive oil; divided
2 lb Boned, skinned chicken; in
- 3/4" cubes
1/2 lb Sliced fresh mushrooms
4 cl Garlic; minced
32 1/4 oz (3 cans) cream of mushroom
- soup; undiluted
1 1/2 c Chicken broth
1 1/2 c Shredded Fontina cheese;
- divided
4 ts Minced fresh oregano
+=OR=+
1 1/4 ts Dried oregano
1/2 ts Pepper
12 oz (2 bags) fresh baby spinach;
- coarse chopped
2 md Tomatoes; chopped

Set oven @ 350oF/175oC.

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" square baking dishes.
Sprinkle with remaining cheese. Bake, covered, 15-20
minutes or until heated through.

Taste of Home Test Kitchen

Makes: 2 casseroles (4 servings each)

RECIPE FROM: https://www.tasteofhome.com

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