Ingredients

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

Directions

Preheat oven to 350°.

Cook pasta according to package directions for al dente.

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.

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 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese.

Bake, covered, 15-20 minutes or until heated through.