FONTINA CHICKEN AND PASTA BAKE - OAMC DIRECTIONS, TOO
Make and share this Fontina Chicken and Pasta Bake - OAMC Directions, Too recipe from Food.com.
Provided by Jesters Lace
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
- Heat 3 tsp olive oil in a large pot over medium heat. Add chicken in batches and cook until no longer pink. Remove from pan. In same pan, cook mushrooms 3 - 5 min or until tender.
- Add garlic, and cook 1 min longer. Add soup, chicken broth, 1 cup of the cheese, oregano and pepper. Add spinach and tomatoes. Return chicken to pan.
- Drain pasta, add to soup mixture.
- Directions say divide between two 8 in square baking dishes, but I plan on using a 13 x 9 in pan. Sprinkle with remaining cheese. Bake covered for 15 - 20 minute
- Freezing Directions:Cool unbaked casseroles and freeze. To cook, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 for 1 1/4 hours or until 165 degrees in the center.
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James Wesseh
[email protected]Yum!
Reyad Khan
[email protected]Made this for dinner tonight and it was a hit! The whole family loved it. The chicken was cooked to perfection and the Fontina cheese was melted and gooey. The sauce was creamy and flavorful. Will definitely be making this again!
Sebi Tanasie
[email protected]This Fontina Chicken and Pasta Bake recipe was absolutely delicious! The chicken was tender and juicy, the pasta was cooked perfectly, and the Fontina cheese was melted and gooey. The sauce was creamy and flavorful, and the whole dish was just so com