Cheesy Chicken Broccoli Rotini |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I came up with this standing in front of the pantry! It was make do with what we've got night! It came out rich and creamy! We really loved it! Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts, about 3-4 |
salt and pepper |
1/2 cup chopped onion |
0.5 (1 lb) box rotini noodles |
1 (10 3/4 ounce) can cream of broccoli soup |
1 (10 3/4 ounce) can cream of mushroom soup |
8 ounces velveeta cheese, cubed |
1/2 cup mayonnaise |
1 (4 ounce) can mushrooms, drained |
1 (10 1/2 ounce) box frozen chopped broccoli, thawed, undrained |
1 cup french's cheddar fried onions |
Directions:
1. Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
2. Add chopped onions.
3. Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done.
4. In small pot, cook rotini noodles for 8 minutes, drain.
5. Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
6. Cut up chicken and add chicken and onions to cheese mixture.
7. Fold in noodles, broccoli, and mushrooms.
8. Pour into greased 13x9-inch pan or casserole dish.
9. Bake in 350ºF oven for 20 minutes.
10. Top with cheddar fried onions, and bake 5 minutes longer.
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