Rotini Chicken Casserole
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 8 servings.
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
Ingredients
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2-3/4 cups uncooked tricolor rotini or spiral pasta
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3/4 cup chopped onion
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1/2 cup chopped celery
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2 garlic cloves, minced
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1 tablespoon olive oil
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3 cups cubed cooked chicken breast
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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1-1/2 cups fat-free milk
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1 package (16 ounces) frozen Italian-blend vegetables
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1 cup shredded reduced-fat cheddar cheese
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2 tablespoons minced fresh parsley
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1-1/4 teaspoons dried thyme
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1 teaspoon salt
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2/3 cup crushed cornflakes
Directions
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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.
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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.
Nutrition Facts
1-1/3 cups: 341 calories, 7g fat (3g saturated fat), 56mg cholesterol, 698mg sodium, 40g carbohydrate, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
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