In a pot of salted boiling water, cook the pasta to al dente, according to package directions. Drain and set aside.
Preheat the oven to 350°. In a large, deep pan, heat the olive oil. Add the mushrooms, garlic and onions and cook/sauté over moderate heat, stirring occasionally, until softened for about 5-6 minutes. Season with salt and pepper. Drain if needed and set aside.
In a separate non-stick pan, heat 2 tablespoons of Country Crock and cook the kale and the broccoli rabe for about 5 minutes or until softened a bit. Season with salt and pepper. Drain if needed and set aside.
Using the same pot you cooked the pasta in, add all of the cooked vegetables, cooked chicken, pasta noodles, marinara sauce, heavy cream, fontal cheese and 1-2 tablespoons of Country Crock. Mix well.
Pour all of your pasta mixture into a casserole dish and sprinkle on top with the mozzarella; add as much cheese on top as you want.
Bake the pasta for about 25-30 minutes, or until golden. Let rest for at least 10 minutes. Sprinkle on some fresh parsley and freshly grated Parmigiano-Reggiano and serve.