Rotini and Chicken Casserole by Michelle W

Rotini and Chicken Casserole

Recipe by
Published 15th Jun 2021

This is a total comfort food casserole that even the kids will love.

Rotini and Chicken Casserole 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

Rotini and Chicken Casserole Cook Instructions

Prep20m
Cook25m
Ready In45m
Servings6 servings
  1. 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.)
  2. 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.
  3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Rotini and Chicken Casserole Nutritions

  • Calories: 501.4 calories
  • Carbohydrate: 37.1 g
  • Cholesterol: 105.4 mg
  • Fat: 23.3 g
  • Fiber: 4.2 g
  • Protein: 35.9 g
  • SaturatedFat: 14 g
  • Sodium: 935.1 mg
  • Sugar: 5.6 g

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