Chicken Rotini Stovetop Casserole Recipes

Steps:

• 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. Preheat oven to 350 degrees F (175 degrees C.)
• Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

Steps:

• 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.

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta as directed on package.
• In pan, mix pasta, chicken, frozen vegetables, soup and broth. Bake uncovered 35 to 40 minutes or until bubbly around edges.
• Top with tomatoes. Sprinkle with onions and cheese. Bake uncovered about 3 minutes or until cheese is melted.

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
• Bake 30 min. or until chicken is done.

Steps:

• Preheat oven to 350F.
• Lightly spray a 9x13" pan with cooking spray and set aside.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8-10 minutes or until al dente; drain.
• 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 slightly before serving.