Recipe by Michelle W
"This is a total comfort food casserole that even the kids will love."
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1 (16 ounce) package
boneless skinless chicken breasts, cut into bite-size pieces
1 (8 ounce) package
sliced fresh mushrooms
1 (10 ounce) package
frozen green peas, thawed and drained
1 (10.75 ounce) can
condensed Cheddar cheese soup
shredded Cheddar cheese, divided
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.
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.
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.
My family of 5 VERY picky eaters all loved this one! I read the reveiws beforehand and made some changes and it worked out great!!! I added less peas (next time I'll just make a vegetable on the side), doubled the amount of milk, added a can of Cream of Mushroom soup, seasoned the chicken with seasoned salt while browning, and added extra cheese. It wasn't dry or bland. It does make a lot so I put some in a small casserole dish to share with a friend!!!
I took the advice of other reviewers and added a cup of chicken broth to the recipe. I also topped with bread crumbs instead of additional cheese. It wasn't dry, but still turned out pretty bland, and as someone else pointed out, was simply too labor intensive given the outcome. 3 stars because of the modifications necessary. If I make it again, I will use seasoning while browning the chicken.
My whole family loved it and that's no small task! Quick, easy, and cheap. Tastes great and it was something a little different. A++
the first time i had this dish was 20 years ago when my then boyfriend made this for me. I thought it was deliciou. I found this recipe on this site and plan on making it this weekend for my husband (not the same guy). I've read the reviews and will see how it looks before it goes into the oven as far as liquid. Also, I was very surprised to hear so many complaints about it not being seasoned enough. I would think that unless you're a complete novice in the kitchen, seasoning the chicken goes without saying. This recipe only calls for 1/2 teaspoon of salt and pepper. That's obviously not enough seasoning for all those ingredients even with the addition of the cheese. I don't usually pay attention to the salt and pepper directions since everyone's taste in that department is different. Just add more salt to the recipe and I'm sure it won't be bland anymore.
I added some Monterrey Jack to the recipe and it came out very good. this is even better the second day & third.
* Percent Daily Values are based on a 2,000 calorie diet.
Rotini and Chicken Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 210
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