Cheesy Chicken and Rotini Casserole

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

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 6

Ingredients

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.

Expert Tips

Mushroom fans may want to prepare this casserole using cream of mushroom soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
365
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4g,
4%
),
Cholesterol
50mg
50%;
Sodium
760mg
760%;
Total Carbohydrate
44g
44%
(Dietary Fiber
2g
2%
),
Protein
25g
25%
;
% Daily Value*:
Iron
16%;
Exchanges:
3 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.