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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