Rotini and Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a total comfort food casserole that even the kids will love. Ingredients:
1 (16 ounce) package rotini pasta |
2 tablespoons butter |
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
1 onion, chopped |
1 (8 ounce) package sliced fresh mushrooms |
1 (10 ounce) package frozen green peas, thawed and drained |
1/3 cup milk |
1 (10.75 ounce) can condensed cheddar cheese soup |
2 cups shredded cheddar cheese, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. 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.)
2. 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.
3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.
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