Creamy Cheesy Chicken Pasta Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I made this recipe up one night when I found a recipe calling for frozen pasta vegetable mix. This is much more economical and much tastier. Even my husband who does not like vegetables loves it. Ingredients:
1 lb boneless skinless chicken |
1 (2 lb) box rotini pasta |
1 (10 1/2 ounce) can fat-free cream of chicken soup |
1 lb velveeta reduced fat cheese product, cubed |
1/4 cup skim milk |
1 (10 ounce) package california-blend frozen vegetables (broccoli or cauliflower or carrot mix) or 1 (10 ounce) package your favorite vegetables |
Directions:
1. Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
2. Chop chicken up into small bite-size pieces.
3. Cook Rotini as directed on box.
4. Cook vegetables until tender then drain.
5. In large sauce pan blend together soup, milk and cheese stir until melted.
6. Add in the chicken pasta and vegetables.
7. Pour into Pam sprayed 9x13-inch baking pan.
8. Cover with foil.
9. Bake 35-45 minutes at 350°F.
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