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Rotini Chicken Casserole

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"

Rate/Review | Read Reviews (11)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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.

Footnotes

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.