Broccoli Chicken Rotini Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 bag Tyson Oven Roasted Diced Chicken Breast (22 oz) 1 jar Classico Light Asiago Romano Alfredo Sauce 5 oz Barilla Plus Rotini1 can 98% Fat Free Cream of Mushroom soup1/2 cup 2% milk1 cup Corn Flakes2 cups frozen chopped broccoli2 tbsp Parmesan Cheese, grated3 oz Kraft 2% Sharp Cheddar Cheese, shredded2 tbsp chopped onions1 Tbsp Greek Seasoning1 tsp black pepper1/4 tsp paprika1/4 tsp garlic powder
Cook pasta according to package directions.
While pasta is cooking, brown chicken breast in large skillet.
Add onion & broccoli to skillet, brown a couple more minutes.
Add Alfredo sauce, cream of mushroom soup, milk and greek seasoning to skillet, stir, and simmer until pasta is done.
Drain pasta, combine with skillet mixture, pour entire mixture into a 9x13 casserole dish.
Place corn flakes in a quart size ziploc bag & crush. Add Parmesan & cheddar cheeses, pepper, paprika & garlic powder to bag, shake to blend well.
Sprinkle corn flake mixture overtop of casserole.
Bake at 350* for 30 minutes until heated through.
Serving Size: makes about 10 servings
While pasta is cooking, brown chicken breast in large skillet.
Add onion & broccoli to skillet, brown a couple more minutes.
Add Alfredo sauce, cream of mushroom soup, milk and greek seasoning to skillet, stir, and simmer until pasta is done.
Drain pasta, combine with skillet mixture, pour entire mixture into a 9x13 casserole dish.
Place corn flakes in a quart size ziploc bag & crush. Add Parmesan & cheddar cheeses, pepper, paprika & garlic powder to bag, shake to blend well.
Sprinkle corn flake mixture overtop of casserole.
Bake at 350* for 30 minutes until heated through.
Serving Size: makes about 10 servings
Nutritional Info Amount Per Serving
- Calories: 300.7
- Total Fat: 7.5 g
- Cholesterol: 102.4 mg
- Sodium: 863.6 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 4.1 g
- Protein: 32.9 g
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