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Cheesy Chicken Broccoli Rotini

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“I came up with this standing in front of the pantry! It was "make do with what we've got" night! It came out rich and creamy! We really loved it!”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 12-2 lbs boneless skinless chicken breasts, about 3-4
  • salt and pepper
  • 12 cup chopped onion
  • 0.5 (1 lb) box rotini noodles
  • 1 (10 3/4 ounce) can cream of broccoli soup
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 8 ounces Velveeta cheese, cubed
  • 12 cup mayonnaise
  • 1 (4 ounce) can mushrooms, drained
  • 1 (10 1/2 ounce) box frozen chopped broccoli, thawed, undrained
  • 1 cup French's cheddar fried onions

Directions

  1. Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
  2. Add chopped onions.
  3. Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done.
  4. In small pot, cook rotini noodles for 8 minutes, drain.
  5. Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
  6. Cut up chicken and add chicken and onions to cheese mixture.
  7. Fold in noodles, broccoli, and mushrooms.
  8. Pour into greased 13x9-inch pan or casserole dish.
  9. Bake in 350ºF oven for 20 minutes.
  10. Top with cheddar fried onions, and bake 5 minutes longer.

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