Chicken Noodle Bake
Prep Time
25mins
Time to Table
1hr
Servings
8 (1 1/4 cups per serving)
Ingredients
- 5 cups uncooked rotini pasta
- 2 tablespoons butter
- 2 cups chopped fresh mushrooms
- 1 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups frozen green peas, thawed
- 7 ounce jar roasted red peppers, drained and chopped
- 2 cups chopped cooked chicken
- 15 ounce jar Alfredo sauce
- 1 1/2 cups Daisy Sour Cream
- 1/2 cup milk
- 1 1/2 cups shredded Italian cheese blend
- 1/2 cup shredded sharp cheddar cheese
Ingredients
- 5 cups uncooked rotini pasta
- 2 tablespoons butter
- 2 cups chopped fresh mushrooms
- 1 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups frozen green peas, thawed
- 7 ounce jar roasted red peppers, drained and chopped
- 2 cups chopped cooked chicken
- 15 ounce jar Alfredo sauce
- 1 1/2 cups Daisy Sour Cream
- 1/2 cup milk
- 1 1/2 cups shredded Italian cheese blend
- 1/2 cup shredded sharp cheddar cheese
Directions
- Heat the oven to 350 degrees. Spray a 3-quart casserole dish with cooking spray.
- Cook the pasta as directed on package and drain.
- Meanwhile, in a 12-inch nonstick skillet, melt the butter over medium heat. Add the mushrooms and onion. Cook for 3 minutes or until the vegetables starting to soften.
- Stir in all the remaining ingredients except the cheddar cheese. Cook until the Italian cheese is melted, stirring constantly.
- Pour the mixture over the cooked pasta; mix well. Spoon the mixture into the casserole dish and cover with foil. Bake the casserole for 30 minutes or until thoroughly heated.
- Uncover and sprinkle with the cheddar cheese. Return to oven for 5 minutes or until cheese melts.
- Calories:559
- Cholesterol:109
- Dietary Fiber:3
- Protein:29
- Sodium:924
- Total Carbohydrate:47
- Total Fat:28
