Name: Rotini Chicken Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2-3/4 cups uncooked tricolor rotini or spiral pasta -; 3/4 cup chopped onion -; 1/2 cup chopped celery -; 2 garlic cloves, minced -; 1 tablespoon olive oil -; 3 cups cubed cooked chicken breast -; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted -; 1-1/2 cups fat-free milk -; 1 package (16 ounces) frozen Italian-blend vegetables -; 1 cup shredded reduced-fat cheddar cheese -; 2 tablespoons minced fresh parsley -; 1-1/4 teaspoons dried thyme -; 1 teaspoon salt -; 2/3 cup crushed cornflakes -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rotini Chicken Casserole

1. 2-3/4 cups uncooked tricolor rotini or spiral pasta -

2. 3/4 cup chopped onion -

3. 1/2 cup chopped celery -

4. 2 garlic cloves, minced -

5. 1 tablespoon olive oil -

6. 3 cups cubed cooked chicken breast -

7. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted -

8. 1-1/2 cups fat-free milk -

9. 1 package (16 ounces) frozen Italian-blend vegetables -

10. 1 cup shredded reduced-fat cheddar cheese -

11. 2 tablespoons minced fresh parsley -

12. 1-1/4 teaspoons dried thyme -

13. 1 teaspoon salt -

14. 2/3 cup crushed cornflakes -

How to cook deliciously - Rotini Chicken Casserole

1. Stage

Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.

2. Stage

Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.