Fontina Chicken And Pasta Bake - Oamc Directions, Too

• 1 (16 ounce) package spiral shaped pasta
• 4 teaspoons olive oil, divided
• 2 lbs chicken breasts, boneless and skinless
• 1/2 lb sliced mushrooms
• 4 garlic cloves, minced
• 3 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 1/2 cups chicken broth
• 1 1/2 cups Fontina cheese, shredded and divided
• 1 1/4 teaspoons dried oregano
• 1/2 teaspoon pepper
• 12 ounces fresh Baby Spinach
• 2 medium tomatoes, chopped

1. Preheat oven to 350. Cook pasta 2 min less than package directions, or follow "al dente" directions.
2. 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.
3. 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.
4. Drain pasta, add to soup mixture.
5. 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
6. 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.

pasta, olive oil, chicken breasts, mushrooms, garlic, condensed cream, chicken broth, fontina cheese, oregano, pepper, spinach, tomatoes

Taken from www.food.com/recipe/fontina-chicken-and-pasta-bake-oamc-directions-too-508769 (may not work)