Chicken Noodle Bake

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Prep Time

25mins

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Time to Table

1hr

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Serves

8 (1 1/4 cups per serving)

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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

  1. Heat the oven to 350 degree.
  2. Spray a 3-quart casserole dish with cooking spray. Cook the pasta as directed on package and drain.
  3. 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.
  4. Stir in all of the remaining ingredients except the Cheddar cheese. Cook until the Italian cheese is melted, stirring constantly.
  5. Pour the mixture over the cooked pasta; mix well. Spoon the mixture into the casserole dish and cover with foil.
  6. Bake the casserole for 30 minutes or until thoroughly heated. Uncover and sprinkle with the Cheddar cheese.
  • Calories:559
  • Cholesterol:109
  • Dietary Fiber:3
  • Protein:29
  • Sodium:924
  • Total Carbohydrate:47
  • Total Fat:28

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