Rotini and Chicken Casserole

SUBMITTED BY: Michelle W PHOTO BY: JustLearning86

"This is a total comfort food casserole that even the kids will love."

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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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
1/3 cup milk
1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups shredded Cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper

READ REVIEWS (31)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Mar. 6, 2008 by JustLearning86

MMMM! This is my kind of comfort food. It is a little bland, so definitely season it to your tastes. I sauteed a clove of garlic with the chicken, which added good flavor, and threw in a good dose of black pepper. I think the proportions are a bit off. I halved the amount of chicken and pasta, leaving everything else the same. Even then, the sauce was a bit sparse. I imagine that would need to nearly triple the soup and milk if you were making the entire recipe. This is a huge recipe, even with halving it, it filled my biggest casserole dish. Anyway, I thought this was quite tasty and would definitely make again.

7 users found this review helpful

Reviewed on May 12, 2003 by Tara G.

We weren't impressed with this recipe at all. It is very bland, and incredibly dry. It requires much more milk than the recipe calls for, and it is definitely not cheesy enough. Luckily, I put some crushed croutons on top before I baked it, or there would have been no flavor at all. I wouldn't recommend this recipe.

6 users found this review helpful

Reviewed on Sep. 9, 2007 by WILDROVER_99

This is my wife's favorite casserole dish. I lost the original recipe from the side of a rotini box. I have looked for this recipe for a while and am very glad to find it. This is a meal we will have every couple of weeks in the winter. Easy, good, and it is readily able to be changed to meet individual's tastes and needs. Thanks.

4 users found this review helpful

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