How to Make Rotini and Chicken Casserole - A Step-by-Step Guide

Rotini and chicken casserole is a comforting and satisfying dish that is perfect for a cozy family dinner or a gathering with friends. This recipe combines tender rotini pasta, succulent chicken, and a creamy, cheesy sauce for a delicious and hearty meal that will please everyone at the table.

One of the best things about this rotini and chicken casserole is that it is incredibly versatile. You can easily customize the recipe to suit your taste preferences by adding in vegetables such...

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Ingredients

  • 1 (16 ounce) package rotini pasta
  • 2 tablespoons butter
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 onion, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10 ounce) package frozen green peas, thawed and drained
  • ⅓ cup milk
  • 1 (10.75 ounce) can condensed Cheddar cheese soup
  • 2 cups shredded Cheddar cheese, divided
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
  • Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.
  • Nutrition

    501 cal.

    • Total Fat: 23g
    • Saturated Fat: 14g
    • Cholesterol: 105mg
    • Sodium: 935mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 36g
    • Vitamin C: 10mg
    • Calcium: 367mg
    • Iron: 2mg
    • Potassium: 468mg