Chicken breast is cooked with rotini pasta and cheddar cheese soup in this comfort food casserole that the kids will love.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
501 Calories
Recipe Instructions
Step 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.)
Step 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.
Step 3
Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.
Ingredients
½ teaspoon salt
⅓ cup milk
2 tablespoons butter
1 onion, chopped
1 (16 ounce) package rotini pasta
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen green peas, thawed and drained
2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed Cheddar cheese soup
¼ teaspoon pepper
1 pound boneless skinless chicken breasts, cut into bite-size pieces
