Rotini Chicken Casserole

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 3/4 cups rotini pasta, uncooked
• 3/4 cup onion, chopped
• 1/2 cup celery, chopped
• 2 garlic cloves, minced
• 1/2 tablespoon canola oil
• 3 cups chicken breasts, cooked and cubed
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 1/2 cups skim milk
• 1 (16 ounce) package italian vegetables, thawed
• 1 cup reduced-fat cheddar cheese, shredded
• 2 tablespoons fresh parsley, minced
• 1 1/4 teaspoons dried thyme
• 1 teaspoon salt

Recipe

• 1 cook pasta.
• 2 meanwhile, in nonstick skillet, saute onion, celery, and garlic in oil until tender.
• 3 drain pasta and place in bowl.
• 4 add onion mixture, chicken, soup, milk, veggies, cheese, parsley, thyme, and salt.
• 5 pour into a shallow 3-qt baking dish that has been coated with nonstick spray.
• 6 cover and bake at 350 degrees for 25 minutes.
• 7 uncover and bake 15 minutes longer or until heated through.