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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Posting for safekeeping. Ingredients:
8 ounces uncooked rotini pasta (spiral pasta) |
3 cups cubed cooked chicken breasts |
1 cup finely chopped celery |
1/4 cup chopped green onion |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves |
1/8 teaspoon pepper |
1/2 cup fat-free mayonnaise |
1 cup skim milk |
1 (8 ounce) container nonfat sour cream |
1/4 cup plain breadcrumbs |
1/4 cup chopped fresh parsley |
1 teaspoon margarine or 1 teaspoon butter, melted |
Directions:
1. Cook rotini to desired doneness as directed on package. Drain.
2. Heat oven to 350°F Spray 2-quart casserole with nonstick cooking spray.
3. In large bowl, combine cooked rotini, chicken, celery, onion, basil and pepper; mix well.
4. In medium -bowl, combine mayonnaise, milk and sour cream; blend well. Add to rotini mixture; mix well.
5. Spoon mixture into sprayed casserole.
6. In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
7. Bake for 40 to 45 minutes or until hot and bubbly.
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