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

     Title: Fontina Chicken & Pasta Bake
Categories: Poultry, Pasta, Mushrooms, Cheese, Greens
     Yield: 2 Casseroles

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

 Set oven @ 350 F/175 C.

 Cook pasta according to package directions for al dente.

 Meanwhile, heat 3 ts 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" square baking dishes. Sprinkle with
 remaining cheese. Bake, covered, 15-20 minutes or until heated
 through.

 Taste of Home Test Kitchen

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

 Uncle Dirty Dave's Archives

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