Fontina Chicken & Pasta Bake Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 package (16 ounces) uncooked spiral pasta
4 teaspoons California Olive Ranch® 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 (6 ounces) 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
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Directions: |
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 two greased 8-in.-square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. Yield: 2 casseroles (4 servings each).
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 covered time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:25 Minutes |
Personal
Notes: |
Personal
Notes: www.tasteofhome.com/recipes/fontina-chicken---pasta-bake?Login=joinlogin
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