Rotini Chicken Casserole Recipe
- 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.
This recipe pairs well with a full-bodied white wine.
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Reviews for Rotini Chicken Casserole
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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.
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.
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.