Cheesy Chicken and Rotini Casserole

Cheesy Chicken and Rotini Casserole

A creamy sauce coats tender rotini, moist chicken and colorful vegetables.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

3
cups uncooked rotini pasta (9 oz)
2
cups cut-up cooked chicken
1
cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
1
can (10 3/4 oz) condensed cream of chicken soup
1
cup Progresso® chicken broth (from 32-oz carton)
2
roma (plum) tomatoes, each cut into 6 wedges
3
medium green onions, sliced (3 tablespoons)
1/2
cup shredded Cheddar cheese (2 oz)
  1. Heat oven to 350┬░F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
  2. In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
  3. Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Mushroom fans may want to prepare this casserole using cream of mushroom soup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 365
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,),
  • Cholesterol 50mg;
  • Sodium 760mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 2g,
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.