FONTINA CHICKEN & PASTA BAKE
Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- 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 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through. 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 baking time to 1-1/4 hours or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 601 calories, Fat 22g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 1362mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 6g fiber), Protein 42g protein.
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Mrs Airin Jahan
[email protected]This dish was a big disappointment.
Fredric Murray
[email protected]Avoid this recipe at all costs.
elijah necan
[email protected]I would not make this dish again.
mia muckley
[email protected]This recipe is definitely not a keeper.
Jack Lambert
[email protected]I'm not sure what went wrong, but this dish was a disaster.
Eric Juarez
[email protected]This dish was a waste of time and ingredients.
deborah tumise
[email protected]I would not recommend this recipe.
Ali Aki
[email protected]Overall, this dish was okay. It wasn't anything special, but it wasn't bad either.
Mariam Nuhu Ssewagudde
[email protected]This recipe was a bit bland for me. I think it could have used more seasonings.
Minabell Chidinma
[email protected]The chicken was a bit dry, but the pasta and sauce were good.
Jaylee Marthinus
[email protected]This dish was a bit too cheesy for my taste. I think I would have preferred a different type of cheese, like mozzarella or Parmesan.
Faiza Shafiq
[email protected]I love this recipe! It's so easy to make and always turns out great. I usually use a jarred alfredo sauce to save time, and it still tastes delicious.
Matloob Hussain Hussain
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The chicken is always moist and tender, and the pasta is cooked to perfection. The fontina cheese adds a nice gooeyness to the dish.
Spring Playz
[email protected]This dish was easy to make and very delicious. I used a rotisserie chicken for convenience, and it worked out great. The fontina cheese melted perfectly, and the pasta was cooked just right.
Zacheus Mercy
[email protected]I followed the recipe exactly and it turned out great! I used boneless, skinless chicken breasts and they cooked through perfectly in the oven. The sauce was creamy and cheesy, and the pasta was al dente.
kaniz fatema liza
[email protected]This Fontina Chicken Pasta Bake was a hit with my family! The chicken was juicy and flavorful, and the pasta was cooked perfectly. The fontina cheese added a creamy and cheesy flavor that really brought the dish together.