Creamy Cheesy Chicken Pasta Casserole

"I made this recipe up one night when I found a recipe calling for frozen pasta vegetable mix. This is much more economical and much tastier. Even my husband who does not like vegetables loves it."
 
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Ready In:
1hr
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
  • Chop chicken up into small bite-size pieces.
  • Cook Rotini as directed on box.
  • Cook vegetables until tender then drain.
  • In large sauce pan blend together soup, milk and cheese stir until melted.
  • Add in the chicken pasta and vegetables.
  • Pour into Pam sprayed 9x13-inch baking pan.
  • Cover with foil.
  • Bake 35-45 minutes at 350°F.

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Reviews

  1. This was ok, but I think the recipe is off. The amount of pasta is far too much for the amount of sauce which did not result in a "creamy cheesy" dish. I used 1 1/2 lbs of chicken, about 20 oz of pasta and 16 oz of California blend vegetables. The cheese sauce was very, very thick and barely coated everything prior to baking.<br/><br/>Changes that need to be made (in my opinion):<br/>1) no more than 1 bag of pasta, 12 or 16 oz<br/>2) needs more than 1/4 cup of milk, possibly increase to a full 1 cup?<br/><br/>Overall, this tasted good but definitely lacked in sauce. Although I added slightly more chicken and veggies (can't find 10 oz bags of that blend) I feel that adding the additional pasta was the biggest problem. This could be a 5 star if the right balance of cheesy, saucy goodness is found!!!
     
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