Rotini Chicken Casserole Light & Tasty TIME: Prep: 15 min. Bake: 25 min.
Ingredients: 2-3/4 cups uncooked tricolor rotini or spiral pasta 3/4 cup chopped onion 1/2 cup chopped celery 2 garlic cloves, minced 1 tablespoon olive oil 3 cups cubed cooked chicken breast 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 1-1/2 cups fat-free milk 1 package (16 ounces) frozen Italian-blend vegetables 1 cup (4 ounces) shredded reduced-fat cheddar cheese 2 tablespoons minced fresh parsley 1-1/4 teaspoons dried thyme 1 teaspoon salt 2/3 cup crushed cornflakes Directions: 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. Yield: 8 servings. **************Create a Home Theater Like the Pros. Watch the video on AOL Home. (http://home.aol.com/diy/home-improvement-eric-stromer?video=15&ncid=aolhom00030000000001) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
