Rating: 3.43 stars
54 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 17
  • 1 star values: 1

This melt in your mouth casserole is a great comfort dish. The white wine and mustard lend just enough flavor to perk up the cheddar cheese sauce. Serve with a light salad and crusty bread.

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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 oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch pan with cooking spray and set aside. 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.

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  • 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 for 10 minutes before serving.

Nutrition Facts

510 calories; protein 26.9g; carbohydrates 17.5g; fat 36.3g; cholesterol 124.9mg; sodium 670mg. Full Nutrition
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Reviews (55)

Most helpful positive review

Rating: 5 stars
01/03/2004
I don't understand all the bad reviews. My 5yo daughter loved this dinner. I made it with 2 cups of rotini and used chicken broth instead of wine. The entire family and dinner guests thoroughly enjoyed the meal. We served it with crusty buttered bread to soak the sauce up with and it was delicious! Read More
(27)

Most helpful critical review

Rating: 3 stars
01/03/2004
Sauce was too rich - too cheesy with definite wine taste!! It overwhelmed the chicken and pasta instead of accenting it. I would have preferred macaroni & cheese to this for less cost and better flavor! Read More
(21)
54 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 17
  • 1 star values: 1
Rating: 5 stars
01/03/2004
I don't understand all the bad reviews. My 5yo daughter loved this dinner. I made it with 2 cups of rotini and used chicken broth instead of wine. The entire family and dinner guests thoroughly enjoyed the meal. We served it with crusty buttered bread to soak the sauce up with and it was delicious! Read More
(27)
Rating: 3 stars
01/03/2004
Sauce was too rich - too cheesy with definite wine taste!! It overwhelmed the chicken and pasta instead of accenting it. I would have preferred macaroni & cheese to this for less cost and better flavor! Read More
(21)
Rating: 4 stars
09/23/2011
I tried to stay true to the recipe but sub what I had on hand to keep the food budget down. I browned raw cubed chicken breast in a little evoo/butter before proceeding with the recipe. I didn't use as much butter/flour as called for just a teaspoon of each that I cooked to a light brown before adding the milk cream cheese milk and wine. The cream cheese I used was Philadelphia's cooking cream which made it SO much easier to work with. I used French's chardonnay dijon mustard omitted the extra salt and I added a teaspoon each of garlic and onion powder and couple good shakes of Frank's Hot Sauce. The cheddar cheese I used was extra sharp. The flavor of this casserole was out of this world BUT our issue with it was it was REALLY thick. REALLY thick. And kind of gummy. I think this would be excellent if it had a little more milk maybe about a half cup or so. Then it might be perfect. My kids absolutely loved it thickness aside. I'll make this again. I served steamed broccoli on the side but next time I might just stir it in. I think it would be a great all-in-one casserole dinner. Read More
(19)
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Rating: 4 stars
08/23/2005
I first made this using the original recipe and it was ok. The second time I made it I left out the nutmeg used Honey Mustard instead of Dijon and used 2 Tblsp. of white wine and 2 of chicken broth. Also cooked chicken chunks in butter seasoned with salt and pepper. Used the left over broth to simmer chicken in once it was browned. Also added a little minced onion and was very generous with the rotini. Family loved it this way. Read More
(14)
Rating: 5 stars
10/01/2003
We have updated this recipe to include 2 cups uncooked rotini pasta in the ingredient list. - The Staff Read More
(10)
Rating: 5 stars
08/18/2008
I thought this casserole was rich and delicious. I served this up for a Sunday dinner adding mushrooms and broccoli florets to the casserole to round it out. The cheese sauce was comforting but was different than normal due in part to the wine. I used penne pasta and would recommend a tube pasta with ridges to hold and soak in the cheese sauce. This doubled easily and the leftovers were just as tasty. Read More
(8)
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Rating: 4 stars
01/14/2009
This was delicious! I added 1/2tsp of fresh ground black pepper a package of frozen mixed vegetables and doubled the pasta. It was a lot of work but this is a new family favorite! Read More
(8)
Rating: 2 stars
01/03/2004
This didn't turn out very well for me and I'm not quite sure why. It seemed kinda pasty or something... perhaps too much flour? It was too rich and heavy as well. Read More
(7)
Rating: 2 stars
01/03/2004
I did not care for this casserole myself if you like homemade macaroni and cheese this is the casserole for you. Read More
(7)