Rotini and Chicken Casserole Recipe -
Rotini and Chicken Casserole Recipe
  • READY IN 45 mins

Rotini and Chicken Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. 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.)
  2. 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.
  3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 09, 2007

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.

Most Helpful Critical Review
May 12, 2003

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.

Mar 06, 2008

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.

Feb 22, 2006

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!!!

Sep 17, 2004

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.

Aug 02, 2005

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++

Jan 13, 2006

I added some Monterrey Jack to the recipe and it came out very good. this is even better the second day & third.

Oct 10, 2005

First of all, this recipe makes a ton! We had leftovers for quite some time, which is always nice :) Less cooking for me! Next time I would add more boyfriend loves to have plenty of meat with his meals and I ended up having to add a few extra chicken breasts when we heated up the leftovers. Also, i would recommend adding some seasoning to your chicken. I added some italian seasoning the 2nd time around and it was great. We will add it to our rotation. Overall, good and easy.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 35.9 g
  • 72%
  • Sodium
  • 935 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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