Cheesy Chicken And Rotini Casserole Food

VELVEETA® CHEESY CHICKEN ROTINI

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
• Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
• Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.

ROTINI AND CHICKEN CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

THREE CHEESE CHICKEN & ROTINI PASTA CASSEROLE

Steps:

• Spray an 11x7" casserole dish with non stick cooking spray, and set aside.
• Cook the pasta according to the package instructions. Drain, run under cold water to stop cooking, and set aside.
• In a large skillet, over medium heat, melt the butter. Stir in the garlic cooking just until fragrant, about 30-45 seconds. Don't over cook and let the garlic burn or turn bitter.
• Whisk in the flour and pepper until smooth, and cook until the mixture's bubbling. Whisk in the half & half, a little at a time, until completely incorporated and simmer until the sauce is smooth and slightly thickened. Remove the skillet from heat.
• Stir in 3/4 cups of both the cheddar and mozzarella cheeses, and the Parmesan cheese, whisking until completely melted and the cheese sauce is smooth.
• Add the pasta & chicken to the sauce, stirring gently until everything's evenly combined and generously coated in the cheese sauce.
• Spread the mixture out evenly into the prepared casserole dish. Sprinkle the remaining cheese evenly out overtop. You can be a little generous and add a bit extra for added cheese effect.
• Bake the dish at 350 degrees for 25-30 minutes, or until the dish's bubbly throughout and the cheeses are melted and golden brown at the edges. Let rest for 2-3 minutes before scooping and serving.

CHEESY CHICKEN AND ROTINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
• In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
• Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

ROTINI CHICKEN CASSEROLE

Steps:

• 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 cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.

CREAMY CHICKEN AND ROTINI CASSEROLE

Steps:

• Preheat oven to 350F.
• Lightly spray a 9x13" pan with cooking spray and set aside.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8-10 minutes or until al dente; drain.
• Melt butter in a saucepan over medium heat.
• Add flour a tablespoon at a time and stir until smooth.
• Gradually stir in milk.
• Bring to a low boil, and cook for one minute, stirring constantly.
• Remove from heat and stir in cheddar cheese until melted.
• Stir in cream cheese and until melted.
• Add wine, and season with mustard, nutmeg and salt.
• Pour cooked noodles in pan.
• Layer chicken pieces over the noodles.
• Pour sauce over the chicken.
• In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
• Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling.
• Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening.
• Allow to cool slightly before serving.

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

CHEESY CHICKEN BROCCOLI ROTINI

Steps:

• Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
• Add chopped onions.
• Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done.
• In small pot, cook rotini noodles for 8 minutes, drain.
• Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
• Cut up chicken and add chicken and onions to cheese mixture.
• Fold in noodles, broccoli, and mushrooms.
• Pour into greased 13x9-inch pan or casserole dish.
• Bake in 350ºF oven for 20 minutes.
• Top with cheddar fried onions, and bake 5 minutes longer.