Baked Rotini With Chicken And Mushrooms Recipes

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ROTINI AND CHICKEN CASSEROLE



Rotini and Chicken Casserole image

This is a total comfort food casserole that even the kids will love.

Provided by Michelle W

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package rotini pasta
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 (10 ounce) package frozen green peas, thawed and drained
⅓ cup milk
1 (10.75 ounce) can condensed Cheddar cheese soup
2 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper

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.

Nutrition Facts : Calories 501.4 calories, Carbohydrate 37.1 g, Cholesterol 105.4 mg, Fat 23.3 g, Fiber 4.2 g, Protein 35.9 g, SaturatedFat 14 g, Sodium 935.1 mg, Sugar 5.6 g

CHICKEN AND MUSHROOMS WITH RIGATONI



Chicken and Mushrooms with Rigatoni image

If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons EVOO
2 tablespoons butter
1 pound crimini or button mushrooms, sliced
3 to 4 cloves garlic, finely chopped
2 shallots, finely chopped
A few sprigs each fresh sage and thyme, finely chopped
Salt and freshly ground black pepper
2 tablespoons tomato paste
About 1/3 cup marsala or dry sherry
2 cups tomato passata or puree
1 cup chicken stock
1/2 cup heavy cream
2 cups poached chicken, in bite-size pieces
1 pound rigatoni
Freshly grated Parmigiano-Reggiano

Steps:

  • Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
  • Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

BAKED RICE WITH CHICKEN AND MUSHROOMS



Baked Rice With Chicken and Mushrooms image

This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It's a great dish for feeding a crowd and also reheats beautifully, so it's worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.

Provided by David Tanis

Categories     dinner, lunch, grains and rice, main course

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

Steps:

  • Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
  • Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
  • Add wine and simmer briskly until reduced by half, about 5 minutes.
  • Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
  • Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
  • While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
  • Fluff rice, then top with sautéed mushrooms and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 898 milligrams, Sugar 4 grams, TransFat 0 grams

CHEESY CHICKEN AND ROTINI CASSEROLE



Cheesy Chicken and Rotini Casserole image

A creamy sauce coats tender rotini, moist chicken and colorful vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 8

3 cups uncooked rotini pasta (9 oz)
2 cups cut-up cooked chicken
1 cup frozen onions, celery, bell pepper and parsley seasoning blend (from 12-oz bag)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Progresso™ chicken broth (from 32-oz carton)
2 roma (plum) tomatoes, each cut into 6 wedges
3 medium green onions, sliced (3 tablespoons)
1/2 cup shredded Cheddar cheese (2 oz)

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.

Nutrition Facts : Calories 365, Carbohydrate 44 g, Cholesterol 50 mg, Fiber 2 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg

BAKED CHICKEN AND MUSHROOMS



Baked Chicken and Mushrooms image

I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon paprika
1/2 pound fresh mushrooms, sliced
1 tablespoon butter
1/2 cup sherry or chicken broth
3 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 604mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

ROTINI CHICKEN CASSEROLE



Rotini Chicken Casserole image

Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. -Ruth Lee of Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 14

2-3/4 cups uncooked tricolor rotini or spiral pasta
3/4 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (16 ounces) frozen Italian-blend vegetables
1 cup shredded reduced-fat cheddar cheese
2 tablespoons minced fresh parsley
1-1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

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.

Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

GREG'S SPECIAL ROTINI WITH MUSHROOMS



Greg's Special Rotini with Mushrooms image

Rotini pasta in a Marsala wine and mushroom sauce with grated pecorino cheese makes as easy yet elegant dinner.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 10m

Yield 6

Number Of Ingredients 7

1 box Barilla® Pronto™ Rotini
½ cup Marsala cooking wine
½ cup Barilla® Mushroom Sauce
¾ cup baby bella (crimini) mushrooms, sliced
½ cup grated pecorino cheese
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

Steps:

  • Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  • Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  • Add sauce and gently heat through, stirring to combine.
  • Remove from heat and stir in cheese and parsley. Serve immediately.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 47.8 g, Cholesterol 10.3 mg, Fat 3.8 g, Fiber 2.8 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 211 mg, Sugar 1.7 g

ROTINI WITH CHICKEN



Rotini With Chicken image

Make and share this Rotini With Chicken recipe from Food.com.

Provided by l0ve2c00k

Categories     Chicken Thigh & Leg

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 -8 boneless skinless chicken thighs, cut in small pieces
2 cups rotini pasta
2 mushrooms, sliced
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup tomatoes, chopped
2 garlic cloves, chopped
1 tablespoon italian herb-seasoned salt
1 tablespoon herbes de provence
1 tablespoon sea salt
1/2 cup canned diced tomatoes with basil and oregano
1/2 cup traditional tomato sauce (use more sauce as desired)
Pam cooking spray

Steps:

  • In a large greased pan, place chicken and season with salts and herbs.
  • Cook pasta for about 5-7 minutes.
  • In a separate greased pan (or you can wait until chicken is done and use the same pan), add tomatoes, onions, pepper and garlic. Cook until tender.
  • Add mushrooms and canned tomatoes.
  • Drain pasta, leaving a little water at the bottom.
  • Add chicken and vegetables.
  • Add pasta sauce.
  • Cook on low heat for about 20 minutes, or until pasta is cooked.

Nutrition Facts : Calories 224.9, Fat 3.3, SaturatedFat 0.8, Cholesterol 57.3, Sodium 1332.5, Carbohydrate 29, Fiber 1.8, Sugar 2.6, Protein 18.8

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