2/3 cup extra virgin olive oil
1 teaspoon paprika
3 cloves garlic, peeled and minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon dried rosemary
1 1/4 tablespoons all-purpose flour
1 onion, chopped
4 pieces chicken, cubed
1 cup frozen chopped spinach
1 cup chopped Swiss cheese
Preheat oven to 350 degrees F (175 degrees C), or until chicken is no longer pink. Coat a large baking dish with cooking spray.
In a large metal bowl, thoroughly mix olive oil, paprika, garlic, basil, oregano, salt, rosemary, flour, onion, chicken (chicken should be shredded but not browned), spinach, Swiss cheese, and pasta.
Bake 60 minutes in the preheated oven, until chicken is tender and bubbly and turns golden brown. Remove foil and bake 10 to 15 more minutes to get the chicken juices to the point of no sticking.
Remove foil and bake until chicken is tender and the chicken juices run clear, about 4 to 5 hours. Remove foil and bake an additional 15 minutes.