Cheesy Chicken And Rotini Food

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.

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.

CREAMY CHICKEN ROTINI

Steps:

• In large pot start to boil water for your pasta;(to save time)Cook pasta as directed, rinse and set aside.
• Preheat oven to 350°C.
• Cut and chop your meat to bite size chunks, set aside in fridge.
• Chop your ingredients that need choping and crush your garlic, place in a medium bowl.
• Add Condensed Cream of Celery soup, half and half, cream cheese, and other spices for your sauce. Gently with a masher combine everything to a nice and smooth sauce.
• In a very Large greased casserole dish, lay your pasta, then meat, then sauce. Top with cheese.
• Bake in preheated oven for about 30 minute till cheese is just nicely browned on top!

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.

VELVEETA CHEESY CHICKEN ROTINI

Steps:

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

GRILLED CHICKEN MARINARA WITH CHEESY ROTINI

Steps:

• Heat grill to medium heat.
• Combine shredded cheese and crushed red pepper. Cut three 2% Milk Singles in half. Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, grill chicken 5 min. on each side or until done. Top each chicken piece with 1 Tbsp. pasta sauce, about 1-1/2 Tbsp. of the shredded cheese mixture and 1 Singles piece; grill 1 min. or until cheeses are melted. Remove from grill; cover to keep warm.
• Drain pasta; return to pan. Stir in remaining pasta sauce and Singles; cook and stir 3 min. or until sauce is heated through and Singles are melted.
• Spoon pasta mixture onto platter; top with chicken, roasted peppers and basil.

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.

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.

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.

CREAMY CHEESY CHICKEN PASTA CASSEROLE

Steps:

• 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.