Thursday, June 24, 2010

Summer Edition: Rotini Chicken Casserole

This was a really good dish, and took practically no time to prepare. This is another dish that, during the school year, I would make ahead the night before so that all the prep work was done.

What's Needed:
2 3/4 C. uncooked tricolor rotini or sprial pasta
3/4 C. chopped onion
2 garlic cloves, minced
1 T. olive oil
3 C. cubed cooked chicken breast
1 can (10 3/4 oz) reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 1/2 C. fat-free milk
1 package (16 oz.) frozen Italian-blend vegetables
1 C. shredded reduced-fat cheddar cheese
2 T. minced fresh parsley
1 1/4 tsp. dried thyme
1 tsp. salt
2/3 C. crushed cornflakes

1. Cook pasta. Drain, place in bowl.

2. While waiting for pasta to cook, saute onion and garlic in oil until tender.

3. Add to pasta: onion mixture, chicken, soup, milk, frozen vegetables, cheese parsley, thyme, and salt.

4. Pour into 9 x 13 pan that is sprayed with Pam. Cover and bake at 350 for 25 minutes.

6. Sprinkle with cornflakes. Bake UNcovered, 10-15 minutes or until heated through.

Servings: 8

Husband's Grade: B+
PointsPlus: 7 for 1 1/3 C. serving

Inspired By: Everyday Light Meals

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