Chicken Pot Pie Pasta
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5
8 reviews
Excellent
Chicken Pot Pie Pasta
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You don't even have to boil the pasta or pre-cook the chicken for this easy chicken pot pie pasta recipe!
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Ingredients
- 1 (10.5 ounce) condensed cream of celery soup or sub with cream of chicken soup or cream of mushroom soup, can
- ½ cup milk
- ½ cup chicken broth
- ½ teaspoon thyme or use 1 ½ teaspoons fresh thyme leaves, dried leaves
- ½ cup onion I use frozen diced onion as a shortcut, finely diced
- ½ lb. chicken breast diced into bite-sized pieces, raw, boneless, skinless
- 1 ½ cups rotini pasta about 4.5 ounces dry, uncooked
- 1 cup mixed vegetables not thawed, frozen
- kosher salt to taste
- ground black pepper to taste
- parsley optional garnish, chopped fresh herbs
- thyme optional garnish, chopped fresh herbs
Instructions
- Preheat the oven to 350°F. Grease a 2-quart baking dish (such as an 8-inch square pan) with nonstick cooking spray; set aside. In a large bowl, whisk together the condensed soup, milk, chicken broth, and thyme. Stir in the onion, raw chicken, and uncooked pasta.
- Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and stir in the frozen vegetables. Cover with foil, return to the oven, and bake until the pasta is tender and the chicken is cooked through, about 25 to 30 more minutes. Remove the cover and give the dish a good stir. Let the pasta rest for about 5 minutes (the sauce will thicken slightly). Taste and season with salt and pepper, if necessary.
Notes
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than a metal pan, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and the sauce should be thicker. Be careful not to overbake the casserole or the pasta will become mushy.
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
269kcal
(13%)
Carbohydrates
34g
(11%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
50mg
(17%)
Sodium
481mg
(20%)
Potassium
793mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2566IU
(51%)
Vitamin C
7mg
(8%)
Calcium
121mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 269kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 481mg | 20% |
| Potassium | 793mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2566IU | 51% |
| Vitamin C | 7mg | 8% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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