Subj : Chicken & Noodles - 15
To   : All
From : Dave Drum
Date : Sat May 11 2024 16:43:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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