Rotini Chicken Casserole

Name: Rotini Chicken Casserole
Ingredients: 2 34 cups rotini pasta, uncooked; 34 cup onion, chopped; 12 cup celery, chopped; 2 garlic cloves, minced; 12 tablespoon canola oil; 3 cups chicken breasts, cooked and cubed; 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 1 12 cups skim milk; 1 (16 ounce) package Italian vegetables, thawed; 1 cup reduced-fat cheddar cheese, shredded; 2 tablespoons fresh parsley, minced; 1 14 teaspoons dried thyme; 1 teaspoon salt

13 ingredients

7 steps

Ingredients

2 34 cups rotini pasta, uncooked
34 cup onion, chopped
12 cup celery, chopped
2 garlic cloves, minced
12 tablespoon canola oil
3 cups chicken breasts, cooked and cubed
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 12 cups skim milk
1 (16 ounce) package Italian vegetables, thawed
1 cup reduced-fat cheddar cheese, shredded
2 tablespoons fresh parsley, minced
1 14 teaspoons dried thyme
1 teaspoon salt

Directions

1

Cook pasta.
2

Meanwhile, in nonstick skillet, saute onion, celery, and garlic in oil until tender.
3

Drain pasta and place in bowl.
4

Add onion mixture, chicken, soup, milk, veggies, cheese, parsley, thyme, and salt.
5

Pour into a shallow 3-qt baking dish that has been coated with nonstick spray.
6

Cover and bake at 350 degrees for 25 minutes.
7

Uncover and bake 15 minutes longer or until heated through.