Rotini and Chicken Casserole recipe

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Ingredients

1 (16 ounce) package rotini pasta
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen green peas, thawed and drained
⅓ cup milk
1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper

Nutrition Info

501.4 calories
carbohydrate: 37.1 g
cholesterol: 105.4 mg
fat: 23.3 g
fiber: 4.2 g
protein: 35.9 g
saturatedFat: 14 g
servingSize: -
sodium: 935.1 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Preheat oven to 350 degrees F (175 degrees C.)

  2. Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.

  3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Recipe Yield

6 servings

Recipe Note

This is a total comfort food casserole that even the kids will love.

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