Rotini Chicken Casserole Recipes

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.

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.

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.

5 INGREDIENT BAKED ROTINI

Steps:

• Preheat oven to 350 degrees.
• Cook pasta 1-2 minutes less than package directions in salted boiling water. Drain pasta, reserving 1/2 cup cooking liquid.
• Mix cooked pasta and reserved cooking liquid together with the sauce, cottage cheese, egg, and 1 cup of shredded cheese.
• Pour into a large 9x13 pan or casserole dish and top with remaining cheese.
• Bake for 30 minutes, or until cheese is bubbly.
• Alternatively, you can prep this dish up to baking. Cover and refrigerate for up to 3 days before baking. Add 20 minutes to baking time if coming from fridge.

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.

BAKED ROTINI CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking dish and set it aside.
• Prepare and cook pasta according to the manufacturer's directions, cooking to al dente, or 2 minutes less than fully cooked. Drain pasta and return to warm stockpot. Add the prepared marinara sauce to the pasta. Stir and set aside.
• While the pasta is cooking, heat oil over medium in a 12-inch skillet. Slice sausage into ½-inch pieces. Brown sausage on both sides to create a crust, 5-6 minutes. Remove from the heat and set aside. Add the browned sausage to the prepared pasta and stir to combine.
• In a medium bowl, combine the ricotta cheese, egg, salt, dried basil, dried oregano, onion powder, garlic powder, and 2 oz Parmesan cheese. Stir to combine and set aside.
• Layer half of the prepared pasta in the baking dish. Evenly dollop the ricotta mixture over the pasta layer and spread to smooth. Add the remaining half of the pasta and spread it evenly. Top with mozzarella cheese and remaining 2 oz Parmesan cheese.
• Bake in the preheated oven until the cheese is beginning to brown and the casserole is bubbling, 45-55 minutes. Remove from the oven and serve.