Cheesy Chicken Rotini Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
6 boneless, skinless chicken breasts1 large yellow onion1 green bell pepper1 & 1/2 boxes of Rotini Noodles1 jar of pimentos2 cans of cream of chicken soup10 ounces of Velveeta 2 cups of grated Parmesan cheese
Boil 6 chicken breasts. Remove chicken breasts from broth and chop into chunks. Cook 1 & 1/2 boxes of Rotini Noodles in chicken broth.
While noodles are cooking, chop 1 large yellow onion and 1 bell pepper and sautee them.
In a lasagna pan, place chopped chicken, sauteed onions and bell peppers, 2 cans of cream of chicken soup, 1 jar of pimentos, 10 ounes of Velveeta (cubed). Mix. Do not fully cook noodles to full tenderness. Add noodles to the lasagna pan and mix well. Add left over chicken broth as needed to add moisture. Place in 350 degree oven, covered, until warm. Uncover and add grated parmesan cheese to the top and place back in oven until cheese is melted.
Makes approx. 20 - 1 cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user MATHISFUN9.
While noodles are cooking, chop 1 large yellow onion and 1 bell pepper and sautee them.
In a lasagna pan, place chopped chicken, sauteed onions and bell peppers, 2 cans of cream of chicken soup, 1 jar of pimentos, 10 ounes of Velveeta (cubed). Mix. Do not fully cook noodles to full tenderness. Add noodles to the lasagna pan and mix well. Add left over chicken broth as needed to add moisture. Place in 350 degree oven, covered, until warm. Uncover and add grated parmesan cheese to the top and place back in oven until cheese is melted.
Makes approx. 20 - 1 cup servings.
Number of Servings: 20
Recipe submitted by SparkPeople user MATHISFUN9.
Nutritional Info Amount Per Serving
- Calories: 318.8
- Total Fat: 8.3 g
- Cholesterol: 61.5 mg
- Sodium: 562.8 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.8 g
- Protein: 27.7 g
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