Rotini Chicken Casserole

Name: Rotini Chicken Casserole
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 shredded reduced-fat cheddar cheese; 2 tablespoons minced fresh parsley; 1-1/4 teaspoons dried thyme; 1 teaspoon salt; 2/3 cup crushed cornflakes

14 ingredients

2 steps

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 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.