Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound (454 grams)
- Rotini pasta: 1 (16-ounce) package
- Cream of chicken soup: 1 (10.75-ounce) can
- Milk: 1 cup
- Butter, unsalted: 4 tablespoons (56 grams)
- Minced onion: 1/2 cup (62 grams)
- Grated Parmesan cheese: 1/2 cup (30 grams)
- Dried parsley: 1 tablespoon
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook rotini pasta according to package directions.
- Cut chicken breasts into bite-sized pieces.
- In a large skillet over medium heat, melt butter and sauté onion until softened.
- Add chicken and cook until browned on all sides.
- Stir in cream of chicken soup, milk, Parmesan cheese, parsley, salt, and pepper. Bring to a simmer.
- Remove from heat and stir in cooked pasta.
- Pour mixture into a 9x13-inch baking dish.
- Bake for 25-30 minutes, or until heated through and bubbly.
Nutritional Information:
- Calories: 350 calories per serving
- Fat: 15 grams per serving
- Protein: 30 grams per serving
- Carbohydrates: 35 grams per serving
Dish Characteristics:
- Creamy, flavorful chicken and pasta dish
- Perfect for a weeknight meal or casual gathering
- Budget-friendly and easy to prepare
User Comments:
- "This is a delicious and easy recipe that my whole family loves."
- "The flavors are well-balanced and the sauce is so creamy."
- "I added some chopped broccoli for extra vegetables."
- "This is a great dish to serve with a side salad."
- "I used a rotisserie chicken to save time and it turned out perfectly."
Special Precautions and Tips:
- If desired, you can add chopped vegetables such as carrots, celery, or zucchini to the casserole.
- To make it even more cheesy, sprinkle shredded mozzarella cheese over the top before baking.
- Serve immediately with a side of bread or a green salad.
