A creamy, cheesy casserole with rotini pasta, tender chicken, and vegetables. Baked until bubbly and golden, it’s a hearty, family-friendly meal perfect for busy weeknights or casual gatherings.
Ingredients:
2 3/4 cups uncooked rotini pasta 3/4 cup chopped onion
1/2 cup chopped celery 2 garlic cloves, minced
1 tablespoon olive or canola oil 3 cups cooked, cubed chicken breast
1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted 1 1/2 cups fat-free milk
1 (16 ounce) package 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:
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.
Pour into a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with nonstick cooking spray. Bake, uncovered, 10
