Italian Chicken Casserole
Makes 8 to 10 servings
  • ¼ cup butter
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • ⅓ cup all-purpose flour
  • 1 teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 3 cups chopped cooked chicken
  • 2 (14.5-ounce) cans diced tomatoes with rosemary and oregano, drained
  • 1 (10-ounce) bag fresh spinach
  • 2 cups shredded fontina cheese
  • 1 (16-ounce) package ziti, cooked according to package directions
  • ¾ cup panko (Japanese bread crumbs)
  • 2 tablespoons butter, melted
  1. Preheat oven to 350°. Spray a shallow 3-quart baking dish with nonstick cooking spray.
  2. In a very large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring frequently, for 8 to 10 minutes or until vegetables are tender. Add flour, garlic salt, and pepper; cook, stirring constantly for 2 minutes. Stir in broth and cream; bring to a boil, reduce heat, and simmer for 10 minutes or until thickened. Add chicken, tomatoes, and spinach. Cook, stirring occasionally, for 8 to 10 minutes or until spinach has wilted. Stir in cheese. Add pasta, tossing gently to coat. Spoon into prepared baking dish.
  3. In a small bowl, combine bread crumbs and melted butter. Sprinkle over casserole. Bake 30 minutes or until hot and bubbly.
Recipe by Paula Deen Magazine at