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Rotini Chicken Casserole

 Rotini Chicken Casserole
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
8 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
  • 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.

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Rotini Chicken Casserole (continued)

Nutritional Facts: One serving (1-1/3 cups) equals 341 calories, 7 g fat (3 g saturated fat), 56 mg cholesterol, 698 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.