Chicken Noodle Casserole

The ultimate comfort soup just got the casserole treatment. Start with a mix of veggies, chicken and pasta.

Prep: 10 min | Bake: 55 min | Yield: 9 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 1/2 inch cubes
2 cups frozen mixed vegetables, such as peas, corn, carrots and cut green beans
8 ounces uncooked rotini pasta
1 (8 ounce) package reduced fat cream cheese (Neufchâtel), cubed
2 cups Kitchen Basics® Original Chicken Stock
1 1/2 cups milk
2 cups reduced fat Cheddar cheese, divided
1/4 cup all-purpose flour
2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
2 teaspoons McCormick® Garlic Powder
1/2 teaspoon McCormick® Coarse Ground Black Pepper

Instructions

Heat oven to 375 degrees F.
Arrange chicken and vegetables in single layer in a 13 x 9 inch baking dish sprayed with no stick cooking spray. Top with pasta and cream cheese.
Mix stock, milk, 1 cup of the Cheddar cheese, flour and spices in bowl until well blended. Pour over pasta in baking dish. Cover with foil.
Bake for 40 minutes.
Remove foil and carefully stir. Sprinkle with remaining 1 cup Cheddar cheese.
Bake, uncovered, 10 to 15 minutes longer or until cheese is melted.
Let stand for 10 minutes before serving.

Notes

Season with a robust blend of McCormick® Garlic Powder, Ground Pepper and Perfect Pinch® Italian Seasoning. Mix in a creamy, cheesy sauce featuring the rich flavor of Kitchen Basics® Original Chicken Stock. Sprinkle extra Cheddar cheese on top. And look at that, there’s only one dish to clean up and enough for leftovers tomorrow. Win!

Nutrition

Per serving: Calories: 345 Cholesterol: 72mg Sodium: 461mg Protein: 27g Total Fat: 13g Saturated Fat: 8g Fiber: 2g Carbohydrate: 30g

Attribution

Recipe used with permission from: McCormick