Fontina Chicken & Pasta Bake

• 1 package (16 ounces) uncooked spiral pasta
• 4 teaspoons olive oil, divided
• 2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
• 1/2 pound sliced fresh mushrooms
• 4 garlic cloves, minced
• 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1-1/2 cups chicken broth
• 1-1/2 cups shredded fontina cheese, divided
• 4 teaspoons minced fresh oregano or 1-1/4 teaspoons dried oregano
• 1/2 teaspoon pepper
• 2 packages (6 ounces each) fresh baby spinach, coarsely chopped
• 2 medium tomatoes, chopped

1. Preheat oven to 350u0b0. Cook pasta according to package directions for al dente.
2. 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.
3. 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.
4. Drain pasta; add to soup mixture and toss to combine. Divide between two greased 8-in. square baking dishes. Sprinkle with remaining cheese. Bake, covered, 15-20 minutes or until heated through.
5. Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. 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 165u0b0.

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

Taken from www.tasteofhome.com/recipes/fontina-chicken-pasta-bake/ (may not work)