Rotini and Chicken Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (16 oz.) package rotini pasta2 Tbsp. butter1 pound boneless, skinless chicken breast, cut into bite size pieces1 (8 oz.) package sliced fresh mushrooms1/3 cup milk1 can condensed cheddar cheese soup2 cups shredded cheddar cheese, divided1/2 tsp. salt1/4 tsp. pepper
Bring a large pot of lightly salted water to boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F.
Melt butter in a large, deep skillet over med-high heat. Saute the chicken and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine pasta, milk, condensed soup, and 1 cup of the cheese. Stir in chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
Bake in preheated oven for 20-25 minutes, or until sauce is bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user SARALYNNEE.
Melt butter in a large, deep skillet over med-high heat. Saute the chicken and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine pasta, milk, condensed soup, and 1 cup of the cheese. Stir in chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
Bake in preheated oven for 20-25 minutes, or until sauce is bubbly.
Number of Servings: 6
Recipe submitted by SparkPeople user SARALYNNEE.
Nutritional Info Amount Per Serving
- Calories: 629.8
- Total Fat: 22.3 g
- Cholesterol: 103.9 mg
- Sodium: 1,058.7 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 6.4 g
- Protein: 46.9 g
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