| |
|
|
|
|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
| Servings |
|
8
|
| Preptime |
|
15 minutes
|
|
|
|
|
|
|
|
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 tbsp Olive Oil
|
| |
3 cups Cubed Cooked Chicken Breast
|
| |
1 can (10-3/4 oz) Reduced-Fat Reduced-Sodium Condensed Cream of Chicken Soup
|
| |
1-1/2 cups Fat-Free Milk
|
| |
1 package (16 oz) Frozen Italian-Blend Vegetables
|
|
|
| |
1 cup (4 oz) Shredded Reduced Fat Cheddar Cheese
|
| |
2 tbsp Minced Fresh Parsley
|
| |
1-1/4 tsp Dried Thyme
|
| |
1 tsp Salt
|
| |
2/3 cup Crushed Cornflakes
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
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, forzen vegetables, cheese, parsley, thyme, and salt.
|
|
|
|
Pour in shallow 3-qt baking dish coated with nonstick cooking spray. Cover and bake at 350 Degress F for 25 minutes.
|
|
|
|
Sprinkle with cornflakes; spritz with nonstick cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.
|
|
|
|
Originally Submitted
1/18/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Rotini Chicken Casserole recipe to your own private DesktopCookbook.
|
