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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. Ruth Lee of Troy, Ontario Ingredients:
2-3/4 cups uncooked tricolor rotini or spiral pasta |
3/4 cup chopped onion |
1/2 cup chopped celery |
2 garlic cloves, minced |
1 tablespoon olive oil |
3 cups cubed cooked chicken breast |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1-1/2 cups fat-free milk |
1 package (16 ounces) frozen italian-blend vegetables |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
2 tablespoons minced fresh parsley |
1-1/4 teaspoons dried thyme |
1 teaspoon salt |
2/3 cup crushed cornflakes |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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