Rotini Chicken Casserole Recipe

3 5 8
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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3 5 8
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Rotini Chicken Casserole in Light & Tasty October/November 2002, p31

Nutritional Facts

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

  • 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
  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

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Reviews forRotini Chicken Casserole

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MY REVIEW
C-Ro User ID: 6104789 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."

MY REVIEW
ekatiakarpova User ID: 6312133 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."

MY REVIEW
moosikmaker User ID: 1831078 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."

MY REVIEW
kdc-perez07 User ID: 2121276 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."

MY REVIEW
mrsvalgal User ID: 1159236 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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