Chicken Rotini Bake Food

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.

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.

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.

MEDITERRANEAN CHICKEN ROTINI BAKE

Steps:

• Combine soup,milk,pasta,basil and garlic in shallow 2 qt (2 L) baking dish.
• Spread evenly with vegetables. Top with chicken. Sprinkle with cheeses. Cover.
• Bake at 400ºF (200ºC) for 50 minutes or until hot and bubbly. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Stir pasta,sprinkle with additional chopped fresh basil and let stand 5 minutes before serving.

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.

RAINBOW ROTINI, CHICKEN & BROCCOLI CASSEROLE

Steps:

• Cook pasta according to package directions.
• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, combine all ingredients except 3/4 cup cheese and mix well.
• Spoon into a greased 13x9-inch baking dish.
• Top with remaining 3/4 cup of cheese.
• Bake uncovered, 25-30 minutes or until hot and bubbly.
• Let stand 10 minutes.

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.

BAKED ROTINI WITH CHICKEN AND MUSHROOMS

Steps:

• First you cook the pasta.
• Unless you buy chicken breasts then you need to cook those first.
• Once the pasta is cooked drain it and pour it into a 9 x 13 baking pan.
• Then melt your butter in a bowl and mix in garlic salt to taste.
• Mix about 2/3 of the mushroom sauce in with the butter and garlic salt.
• Pour over the pasta.
• Drain your mushrooms and mix them and your chicken into your pasta.
• Smother the whole concoction in cheeses and pour the rest of the mushroom sauce over the top.
• Bake at 375 degrees for about 20 minutes or until the cheese is nicely melted.
• Serve.

CHICKEN ROTINI BAKE

Steps:

• Cook rotini to desired doneness as directed on package. Drain.
• Heat oven to 350°F Spray 2-quart casserole with nonstick cooking spray.
• In large bowl, combine cooked rotini, chicken, celery, onion, basil and pepper; mix well.
• In medium -bowl, combine mayonnaise, milk and sour cream; blend well. Add to rotini mixture; mix well.
• Spoon mixture into sprayed casserole.
• In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
• Bake for 40 to 45 minutes or until hot and bubbly.

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.