Creamy Chicken Rotini Casserole
"This is really good! It’s comforting and hearty, I made mine with cooked leftover turkey. Try it out for yourself and see what you think!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (244.4 g)
- Calories 351.1
- Total Fat - 14.4 g
- Saturated Fat - 8.2 g
- Cholesterol - 137.4 mg
- Sodium - 975.3 mg
- Total Carbohydrate - 37.8 g
- Dietary Fiber - 4.7 g
- Sugars - 2.5 g
- Protein - 18.2 g
- Calcium - 236.2 mg
- Iron - 2 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Spray a 2 quart casserole dish with non-stick cooking spray.
Step 3
Melt the butter in large saucepan. Add flour and whisk together for 1 minute.
Step 4
Add broth, whisking and allow to come to a boil. Add thyme, salt and pepper as you whisk. Bring mixture to a boil and continue to whisk occasionally. Lower the heat and add milk and 1/2 cup Parmesan cheese. Cook for 3-5 minutes until sauce is thickened and milk is warmed through.
Step 5
Pour sauce over cooked pasta and add diced chicken and peas to the mixture, then stir well.
Step 6
Pour into the casserole pan. Sprinkle remaining 1/2 cup Parmesan cheese over top. Cover and bake for 20-25 minutes.
Tips
No special items needed.
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