Cheesy Chicken and Broccoli Rotini Bake

Cheesy Chicken and Broccoli Rotini Bake
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 549.9
  • Total Fat: 17.2 g
  • Cholesterol: 135.8 mg
  • Sodium: 292.3 mg
  • Total Carbs: 69.6 g
  • Dietary Fiber: 5.7 g
  • Protein: 22.9 g

View full nutritional breakdown of Cheesy Chicken and Broccoli Rotini Bake calories by ingredient
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Introduction

This is my first time making this so please feel free to tweak it and comment! This is my first time making this so please feel free to tweak it and comment!
Number of Servings: 6

Ingredients

    2 leftover roasted chicken legs (or from a rotisserie chicken)
    2 leftover roasted chicken thighs (or from a rotisserie chicken)
    16 ounces rotini pasta
    12 ounces evaporated milk
    2 large eggs, beaten
    2 tsp garlic powder
    2 tsp poultry seasoning (to taste, depending on flavor of chicken used)
    1 tsp ground mustard powder
    freshly ground black pepper, to taste
    1 pound frozen (or fresh) broccoli florets
    1 3/4 cup shredded sharp cheddar cheese, divided

Directions

Preheat oven to 350 degrees. Line a 2 quart casserole dish with foil (makes for easy clean up later!).

Remove the skin meat from the chicken. Discard skin and bones and chop the meat. Set aside in large bowl.

In small bowl add milk, eggs and seasonings. Mix thoroughly. Add 3/4 cup of cheese and mix.

Meanwhile cook pasta according to pasta directions. Drain and add to bowl with chicken. Add broccoli and stir to mix. Finally, add the milk and egg mixture and gently toss to combine.

Pour it all into the casserole dish. Taste and adjust seasoning. Top with the remainder of the shredded cheese. Cover with foil and bake for 20 minutes.

Enjoy!

Serving Size: makes 1 two-quart casserole

Number of Servings: 6

Recipe submitted by SparkPeople user CHEFTECH.

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