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Rotini Chicken Casserole

SUBMITTED BY: Ruth Lee

"Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. #151;Ruth Lee of Troy, Ontario"

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 3/4 cups uncooked rotini pasta
3/4 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon olive or canola oil
3 cups cooked, cubed chicken breast
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 1/2 cups fat-free milk
1 (16 ounce) package frozen Italian blend vegetables
1 cup shredded reduced-fat Cheddar cheese
2 tablespoons minced fresh parsley
1 1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.
Pour into a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with nonstick cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

FOOTNOTE

Nutritional Analysis: One serving (1-1/3 cups) equals 341 calories, 7 g fat (3 g saturated fat), 56 mg cholesterol, 698 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

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REVIEWS

Reviewed on Apr. 17, 2007 by Tamara Ann

great, simple to do, recipe that pleases a crowd! I used crushed Cheese crackers instead of... MORE

Reviewed on May 23, 2007 by ShopCook

This recipe is great. I changed it a little. I sauted fresh mushrooms in with the onion,... MORE

Reviewed on May 15, 2007 by LONGISLANDL8Y

This was great! I steamed a few chicken breasts and basically followed the recipe to a tee,... MORE

Reviewed on Apr. 13, 2007 by charmed

This Recipe was really good. Family loved it. MORE

Reviewed on Nov. 1, 2007 by Nee Nee

This was ok - we didn't really care for the flavor of it. You have to love Thyme to enjoy... MORE

Reviewed on Aug. 15, 2007 by Pea

This was easy and fast. I used fresh instead of frozen veggies and it was delicious. MORE

Reviewed on Jun. 1, 2007 by Lainie

I followed the recipe as written & it was much too bland for us. Still able to eat it for... MORE

Reviewed on May 22, 2007 by jkiep

It wasn't bad. I would give it three and a half stars if I could. It was a little bit bland... MORE