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Cheesy Chicken and Rotini Casserole

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Cheesy Chicken and Rotini Casserole
  • Prep 15 min
  • Total 60 min
  • Servings 6
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A creamy sauce coats tender rotini, moist chicken and colorful vegetables.
Updated Mar 9, 2010

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)
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mushroom fans may want to prepare this casserole using cream of mushroom soup.

Nutrition

365 Calories, 11g Total Fat, 25g Protein, 44g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
16%
16%
Exchanges:
3 Starch; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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