Rotini And Chicken Casserole 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.

ROTINI CHICKEN CASSEROLE

Steps:

• 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 cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

BAKED CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.
• While chicken boils, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.
• Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.
• Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.
• Bake in the preheated oven until melted and bubbly, about 20 minutes.

CREAMY CHICKEN AND ROTINI CASSEROLE

Steps:

• Preheat oven to 350F.
• Lightly spray a 9x13" pan with cooking spray and set aside.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8-10 minutes or until al dente; drain.
• Melt butter in a saucepan over medium heat.
• Add flour a tablespoon at a time and stir until smooth.
• Gradually stir in milk.
• Bring to a low boil, and cook for one minute, stirring constantly.
• Remove from heat and stir in cheddar cheese until melted.
• Stir in cream cheese and until melted.
• Add wine, and season with mustard, nutmeg and salt.
• Pour cooked noodles in pan.
• Layer chicken pieces over the noodles.
• Pour sauce over the chicken.
• In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
• Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling.
• Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening.
• Allow to cool slightly before serving.

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.

RAINBOW ROTINI, CHICKEN & BROCCOLI CASSEROLE

Steps:

• Cook pasta according to package directions.
• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine all ingredients except 3/4 cup cheese and mix well.
• Spoon into a greased 13x9-inch baking dish.
• Top with remaining 3/4 cup of cheese.
• Bake uncovered, 25-30 minutes or until hot and bubbly.
• Let stand 10 minutes.

FANTASTIC CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400°F Thaw the broccoli, making sure it is well-drained. Drain the canned chicken chunks.
• In a large bowl, combine the cottage cheese, cream of chicken soup, mayonnaise, and cheddar cheese.
• Spoon half of the broccoli in the bottom of a 9 x 13 baking dish. Spread one can of the chicken over the broccoli, followed by half of the cheese mixture from step 2. Smooth with a spatula, and repeat layers. You will end with the cheese mixture on top.
• Crush the Ritz crackers, and melt the butter in a small saucepan. Add the cracker crumbs to the melted butter, tossing to coat. Spread over the top of the casserole.
• Bake for 35-40 minutes, or until bubbly and the crackers are slightly browned. Let set for 30 minutes before serving.
• NOTES: Casserole can be assembled through step 3 the day ahead. Cover with foil and store in the refrigerator until time to bake. Pick up with step 4. Also, the cracker topping can be made by melting the butter in the microwave, crushing the crackers in a large ziptop bag, and pouring the butter over the crumbs. Squeeze the bag to make sure the butter is distributed evenly. Ingredients can be swapped for their low-fat counterparts, but the texture won't be as creamy.