Baked Chicken Casserole recipe

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Ingredients

1 skinless, boneless chicken breast
¾ (16 ounce) package rotini pasta
1 tablespoon olive oil, or as needed
½ cup sliced fresh mushrooms, or to taste
2 tablespoons chopped fresh basil
1 teaspoon minced garlic
1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®)
¼ cup milk
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup salted butter
⅓ cup shredded Parmesan cheese

Nutrition Info

469.8 calories
carbohydrate: 56.6 g
cholesterol: 47 mg
fat: 18.7 g
fiber: 2.3 g
protein: 18 g
saturatedFat: 8.6 g
servingSize: -
sodium: 692.7 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.

  3. While chicken boils, bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.

  4. Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.

  5. Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.

  6. Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.

  7. Bake in the preheated oven until melted and bubbly, about 20 minutes.

Recipe Yield

1 casserole

Recipe Note

Delicious baked casserole with chicken and garlic!

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