Cheesy Chicken Rotini Recipes

CHEESY CHICKEN AND ROTINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
• In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
• Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

VELVEETA CHEESY CHICKEN ROTINI

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 minutes or until no longer pink.
• Stir in water. Bring to boil. Add pasta; stir. Cook, covered, 5 to 7 minutes, or until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently.

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• 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.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

ROTINI AND CHICKEN CASSEROLE

Steps:

• 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.

CHEESY CHICKEN BROCCOLI ROTINI

Steps:

• Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
• Add chopped onions.
• Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done.
• In small pot, cook rotini noodles for 8 minutes, drain.
• Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
• Cut up chicken and add chicken and onions to cheese mixture.
• Fold in noodles, broccoli, and mushrooms.
• Pour into greased 13x9-inch pan or casserole dish.
• Bake in 350ºF oven for 20 minutes.
• Top with cheddar fried onions, and bake 5 minutes longer.

CHEESY CHICKEN ROTINI

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat for 5-10 minutes or until nicely browned and no longer pink inside.
• Stir in water; bring to a boil.
• Stir in pasta.
• Cover and simmer on medium low heat for 10 minutes or until pasta is tender.
• Add remaining ingredients; stir.
• Cook, covered, 5-7 minutes, or until cheese is completely melted and broccoli is crisp tender, stirring frequently.

CREAMY CHICKEN ROTINI

Steps:

• In large pot start to boil water for your pasta;(to save time)Cook pasta as directed, rinse and set aside.
• Preheat oven to 350°C.
• Cut and chop your meat to bite size chunks, set aside in fridge.
• Chop your ingredients that need choping and crush your garlic, place in a medium bowl.
• Add Condensed Cream of Celery soup, half and half, cream cheese, and other spices for your sauce. Gently with a masher combine everything to a nice and smooth sauce.
• In a very Large greased casserole dish, lay your pasta, then meat, then sauce. Top with cheese.
• Bake in preheated oven for about 30 minute till cheese is just nicely browned on top!