Italian Chicken Casserole

italian chicken casserole

This delicious Italian Chicken Casserole has plenty of flavor from fresh mushrooms, onion, garlic, spinach, and fontina cheese. Serve this filling dish with a side salad and garlic bread.

Italian Chicken Casserole
Makes 8 to 10 servings
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  1. 1/4 cup butter
  2. 1 (8-ounce) package sliced fresh mushrooms
  3. 1 cup chopped onion
  4. 2 teaspoons minced garlic
  5. 1/3 cup all-purpose flour
  6. 1 teaspoon garlic salt
  7. 1/2 teaspoon ground black pepper
  8. 2 cups chicken broth
  9. 1 cup heavy whipping cream
  10. 3 cups chopped cooked chicken
  11. 2 (14.5-ounce) cans diced tomatoes with rosemary and oregano, drained
  12. 1 (10-ounce) bag fresh spinach
  13. 2 cups shredded fontina cheese
  14. 1 (16-ounce) package ziti, cooked according to package directions
  15. 3/4 cup panko (Japanese bread crumbs)
  16. 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.
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