Cheesy Chicken and Rotini Casserole

A creamy sauce coats tender rotini, moist chicken and colorful vegetables.

  • prep time 15 min
  • total time 60 min
  • ingredients 8
  • servings 6

Ingredients

3
cups uncooked rotini pasta (9 oz)
2
cups cut-up cooked chicken
1
cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
1
can (10 3/4 oz) condensed cream of chicken soup
1
cup Progresso® chicken broth (from 32-oz carton)
2
roma (plum) tomatoes, each cut into 6 wedges
3
medium green onions, sliced (3 tablespoons)
1/2
cup shredded Cheddar cheese (2 oz)
  • 1 Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
  • 2 In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
  • 3 Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    365
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    760mg
    760%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    25g
    25%
    ;
    % Daily Value*:
    Iron
    16%;
    Exchanges:
    3 Starch; 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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