Fresh and frozen vegetables, leftover chicken, and condensed soup are the main ingredients in this creamy chicken and mushroom casserole.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 11×7-inch casserole |
Ingredients
- 8 ounces whole grain rotini pasta
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 ribs celery, diced
- ½ red bell pepper, diced
- 1 (10 ounce) package sliced fresh mushrooms
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 cups cubed, cooked chicken
- 1 cup frozen peas
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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 pasta and reserve 1/2 cup cooking liquid.
- Heat oil in a large Dutch oven over medium heat. Add onion, celery, and bell pepper; sauté until onion is translucent, 5 to 7 minutes. Stir in mushrooms. Sprinkle flour over vegetables and stir until mixture becomes paste-like and light golden brown, 2 to 4 minutes. Add broth; cook and stir until mixture begins to thicken, 2 to 3 minutes. Reduce the heat to low, cover, and cook for 10 minutes. Stir in condensed soup and reserved 1/2 cup cooking liquid, then stir in chicken and peas.
- Add pasta to the Dutch oven and stir until well combined. Transfer mixture to an 11×7-inch baking dish and sprinkle Parmesan cheese over top.
- Cover and bake in the preheated oven for 20 minutes. Uncover and continue to bake for 5 more minutes.
- You can use Romano cheese instead of Parmesan.
Reviews
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.