Cheesy Chicken and Rotini Casserole
Ingredients:
- 2 cups rotini noodles, cooked al dente
- 2 cups cooked chicken, shredded
- 1 cup mixed veggies (carrots, peas, corn), thawed if frozen
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the rotini noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the mixed veggies and sauté until they are tender-crisp, about 5 minutes.
- In a large mixing bowl, combine the cooked rotini noodles, shredded chicken, sautéed veggies, cream of mushroom soup, cheddar cheese, mozzarella cheese, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- If desired, sprinkle grated Parmesan cheese over the top for an extra cheesy crust.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown and slightly crispy.
- Once done, remove from the oven and let it rest for a few minutes before serving.
- Serve the Cheesy Chicken and Rotini Casserole hot, and enjoy a comforting and delicious meal!
Feel free to customize this recipe by adding your favorite herbs or spices to enhance the flavor. Enjoy your homemade chicken casserole!
