Rotini and Chicken Casserole recipe
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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
Nutrition Info
- 501.4 caloriescarbohydrate: 37.1 gcholesterol: 105.4 mgfat: 23.3 gfiber: 4.2 gprotein: 35.9 gsaturatedFat: 14 gservingSize: -sodium: 935.1 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Rotini and Chicken Casserole
Directions
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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.