Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

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Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 2-quart casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.

  • Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.

  • Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.

  • Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Cook's Note:

You can use Romano cheese instead of Parmesan.

Nutrition Facts

347 calories; protein 19.5g; carbohydrates 44.8g; fat 11.3g; cholesterol 28.9mg; sodium 337.3mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/23/2021
This was good, but not good enough to make again. The recipe calls for way to many noodles, I added 2 cups of cooked and it was fine. Read More