Chicken Rotini Soup Recipes

CHICKEN ROTINI SOUP

Steps:

• Place enough water in a 5 quart pot over high heat to boil the pasta. Place the bouillon in the water and bring to a boil. Place the rotini in the boiling water and cook according to package directions. Drain and set pasta aside.
• In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. Cook 20 minutes, or until vegetables are tender and chicken is no longer pink. Serve hot.

ROTINI AND CHICKEN CASSEROLE

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.

CREAMY CHICKEN ROTINI

Steps:

• In large pot start to boil water for your pasta;(to save time)Cook pasta as directed, rinse and set aside.
• Preheat oven to 350°C.
• Cut and chop your meat to bite size chunks, set aside in fridge.
• Chop your ingredients that need choping and crush your garlic, place in a medium bowl.
• Add Condensed Cream of Celery soup, half and half, cream cheese, and other spices for your sauce. Gently with a masher combine everything to a nice and smooth sauce.
• In a very Large greased casserole dish, lay your pasta, then meat, then sauce. Top with cheese.
• Bake in preheated oven for about 30 minute till cheese is just nicely browned on top!

ROTINI CHICKEN CASSEROLE

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.

CHEESY CHICKEN AND ROTINI CASSEROLE

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.

CREAMY CHICKEN AND ROTINI CASSEROLE

Steps:

• Preheat oven to 350F.
• Lightly spray a 9x13" pan with cooking spray and set aside.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 8-10 minutes or until al dente; drain.
• Melt butter in a saucepan over medium heat.
• Add flour a tablespoon at a time and stir until smooth.
• Gradually stir in milk.
• Bring to a low boil, and cook for one minute, stirring constantly.
• Remove from heat and stir in cheddar cheese until melted.
• Stir in cream cheese and until melted.
• Add wine, and season with mustard, nutmeg and salt.
• Pour cooked noodles in pan.
• Layer chicken pieces over the noodles.
• Pour sauce over the chicken.
• In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
• Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling.
• Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening.
• Allow to cool slightly before serving.