This is an easy and delicious recipe with low fat ingredients! Pasta shape can be changed as well as soup and vegetables to one's liking! Try cream of mushroom and asparagus or green beans.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
365 Calories
Recipe Instructions
Step 1
Preheat an oven to 375 degrees F (190 degrees C).
Step 2
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Step 3
In a bowl, mix soup, broccoli, chicken, and milk. Season with garlic powder and pepper. Transfer to a baking dish and top with Cheddar cheese.
Step 4
Cover and bake 20 minutes in the preheated oven. Remove cover and continue baking 10 minutes, until bubbly.
Ingredients
½ teaspoon ground black pepper
½ cup skim milk
½ teaspoon garlic powder
1 (10.75 ounce) can reduced fat cream of chicken soup
½ cup shredded reduced-fat Cheddar cheese
1 cup chopped cooked chicken
8 ounces uncooked rotini pasta
2 cups chopped frozen broccoli, thawed and drained
