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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
  • 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 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.
Nutrition Facts
1.330 cups: 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.

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Average Rating:
  • C-Ro
    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
    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
    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
    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
    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.

  • accessdenied6875
    May 30, 2008

    No comment left

  • bon2hot
    Mar 30, 2007

    No comment left

  • PCcook
    Nov 6, 2006

    No comment left