Chicken Rotini Soup Food

CHICKEN ROTINI SOUP

Steps:

• Place enough water in a 5 quart pot over high heat to boil the pasta. Place the bouillon in the water and bring to a boil. Place the rotini in the boiling water and cook according to package directions. Drain and set pasta aside.
• In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. Cook 20 minutes, or until vegetables are tender and chicken is no longer pink. Serve hot.

EASY CHICKEN NOODLE SOUP RECIPE

Steps:

• In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top.
• In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
• Add pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
• While pasta is cooking, remove chicken thighs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
• Season soup with 1 tsp Mrs. Dash (or your favorite seasoning) and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy!

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.

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 & SPICY CHICKEN IN TOMATO SAUCE

Steps:

• Blend tomato sauce and cream cheese in blender until smooth.
• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.
• Stir in parsley.

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.

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!

CREAMY CHICKEN NOODLE SOUP

Steps:

• Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings.
• Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in the drippings. Once melted, increase heat to medium-high and add onions, carrots and celery; sauté for 4 minutes scaping up the golden bits on the bottom of the pot.
• Add garlic and sauté for 30 seconds. Sprinkle in the flour then cook, stirring constantly for 2 minutes (it will be thick); don't let flour stick to the bottom of the pot or it will burn later. You can add additional oil if needed.
• Add chicken back to the pot along with chicken broth, bouillon, all seasonings, ½ teaspoon salt, and bay leaves. Cover the soup and bring to a simmer over high heat, then reduce and simmer, covered, for 12-15 minutes or until chicken is tender enough to shred, stirring occasionally so the bottom doesn't burn and replacing the lid.
• Remove tender chicken to a cutting board and shred when cool enough to handle. Meanwhile, whisk cornstarch with half and half until smooth in a small bowl or liquid measuring cup then stir into the pot. Add the noodles and bring to a boil; simmer until noodles are al dente, approximately 5 minutes (don't overcook noodles!).
• Reduce heat to low and stir in Parmesan until smooth followed by shredded chicken. Taste and season with additional salt and pepper if desired. Stir in additional broth or half and half if desired for a less "chunky" soup.

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.