Rotini Chicken Casserole Recipe
Rotini Chicken Casserole Recipe photo by Taste of Home
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Rotini Chicken Casserole Recipe

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Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. —Ruth Lee of Troy, Ontario
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 2-3/4 cups uncooked tricolor rotini or spiral pasta
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups cubed cooked chicken breast
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1-1/2 cups fat-free milk
  • 1 package (16 ounces) frozen Italian-blend vegetables
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1-1/4 teaspoons dried thyme
  • 1 teaspoon salt
  • 2/3 cup crushed cornflakes

Nutritional Facts

1.330 cup: 341 calories, 7g fat (3g saturated fat), 56mg cholesterol, 698mg sodium, 40g carbohydrate (0g sugars, 3g fiber), 28g protein Diabetic Exchanges: 2 starch, 3 lean meat, 1 vegetable.


  1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.
  2. Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through. Yield: 8 servings.
Originally published as Rotini Chicken Casserole in Light & Tasty October/November 2002, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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C-Ro 218619
Reviewed Jan. 23, 2015

"I did not care for this, to be honest. I thought it was very bland, perhaps because I used mixed veggies instead of Italian blend? I also agree with other reviewers who said it was too soupy. And it's not good reheated because the corn flakes become mushy. On the plus side, it was quick & easy to make."

ekatiakarpova 214168
Reviewed Dec. 6, 2014

"Simple flavor, I just used chopped fresh broccoli as frozen Italian-blend vegetables. My 4 years old kids loved this dish. This is not bad recipe for something quick to cook and not expensive."

moosikmaker 43799
Reviewed Oct. 20, 2012

"This was okay. I like the overall taste, but I wonder if less milk would help out the soupiness. The veggies were also too "crisp" for me, but maybe leftovers will be better."

kdc-perez07 113824
Reviewed Mar. 13, 2012

"Not bad. I don't know what Italian-blend veggies are, but I had plenty of fresh veggies on hand, so I used them rather than buy frozen ones. It's pretty good, but it needs to have a more substantial & thicker sauce. I plan to add another can of condensed soup next time, but it probably will make it less healthy."

mrsvalgal 130933
Reviewed Mar. 6, 2010

"This was pretty simple to put together and tasted good. It took me awhile to make it because I couldn't find Italian blend vegetables. After a little bit of research, I discovered they are now marketed under Mediterranean blend."

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