Curried Chicken, Pasta, and Vegetable Casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 257.6
  • Total Fat: 4.3 g
  • Cholesterol: 19.5 mg
  • Sodium: 431.5 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 14.5 g

View full nutritional breakdown of Curried Chicken, Pasta, and Vegetable Casserole calories by ingredient
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Number of Servings: 5


    2 1/4 cups Non-fat milk
    10-oz can cream of chicken
    1-pound bag frozen mixed vegetables
    6 oz. dried rotini
    2 cups diced cooked skinless chicken breast (3-4 oz)
    1/2 to 3/4 tsp curry powder
    1/8 tsp cayenne pepper


makes 5 1.5-cup servings

1. In a large bowl, whisk together milk and soup. Pour into a 3-qt saucepan or 12-in nonstick skillet. Bring to a boil over medium-high heat, about 10 minutes, stirring frequently with a rubber scraper.

2. Stir in vegetables and pasta; return to a boil. Reduce heat and simmer, uncovered, for 12-15 minutes, or until pasta is tender, stirring frequently. Remove from heat.

3. Stir in remaining ingredients. Let stand, uncovered for 5-10 minutes to absorb flavors and thicken slightly.

Number of Servings: 5

Recipe submitted by SparkPeople user HERNDZIE.

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