Baked Chicken Casserole recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Ingredients
- 1 skinless, boneless chicken breast ¾ (16 ounce) package rotini pasta 1 tablespoon olive oil, or as needed ½ cup sliced fresh mushrooms, or to taste 2 tablespoons chopped fresh basil 1 teaspoon minced garlic 1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®) ¼ cup milk ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ cup salted butter ⅓ cup shredded Parmesan cheese
Nutrition Info
- 469.8 caloriescarbohydrate: 56.6 gcholesterol: 47 mgfat: 18.7 gfiber: 2.3 gprotein: 18 gsaturatedFat: 8.6 gservingSize: -sodium: 692.7 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Baked Chicken Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.
While chicken boils, bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.
Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.
Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.
Bake in the preheated oven until melted and bubbly, about 20 minutes.