Cheesy Chicken Broccoli Rotini
"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!"
photo by Wildflour
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 1⁄2 - 2 lbs boneless skinless chicken breasts, about 3-4
- salt and pepper
- 1⁄2 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
- 1⁄2 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
- Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
- Add chopped onions.
- 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.
- In small pot, cook rotini noodles for 8 minutes, drain.
- Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
- Cut up chicken and add chicken and onions to cheese mixture.
- Fold in noodles, broccoli, and mushrooms.
- Pour into greased 13x9-inch pan or casserole dish.
- Bake in 350ºF oven for 20 minutes.
- Top with cheddar fried onions, and bake 5 minutes longer.
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Reviews
-
We used rotisserie chickens, the mushroom soup and peas instead of broccolli. And we added regular cheese not Velveeta.<br/>The folks at GH loved it.<br/>This time, I'm going to add sauteed zucchini! -
Wow this recipe really hit the spot. I only made a few changes but none of them really CHANGED the recipe per say. I just diced up the chicken and stir-fried so it would cook faster. I also used cream of chicken soup instead of the mushroom and left them mushrooms out. We used penne because that is what I had and 2% velveeta! Personal preference. But both my BF and I loved it and will make it again. Thanks, Wildflour. -
This is a great recipe! I made it a little while ago, and can't wait to have it again. It had good flavor that was kind of "delicate" at the same time. Loved it! -
This was great! My husband even said it is a new favorite. We aren't fans of mushrooms so we left those out and used cream of chicken soup instead of cream of mushroom, but everything else we followed exactly. I can tell this is going to be a meal that's frequently requested here. Thanks! -
This was just what I was looking for. However, I didn't have velveeta or cream of broccoli so I used cream of chicken. I cooked the chicken with the onions but also added some fresh sliced mushrooms and at the end added a touch of white wine that I let cook down a couple of minutes. For the cheese I used grated Jarlesburg and for the broccoli I only had fresh which I blanched with the pasta during the last couple of minutes of cooking. I also used the original fried onions. This will definitely stay in my rotation!!! Thank you!
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Tweaks
-
We used rotisserie chickens, the mushroom soup and peas instead of broccolli. And we added regular cheese not Velveeta.<br/>The folks at GH loved it.<br/>This time, I'm going to add sauteed zucchini!
-
Wow this recipe really hit the spot. I only made a few changes but none of them really CHANGED the recipe per say. I just diced up the chicken and stir-fried so it would cook faster. I also used cream of chicken soup instead of the mushroom and left them mushrooms out. We used penne because that is what I had and 2% velveeta! Personal preference. But both my BF and I loved it and will make it again. Thanks, Wildflour.
-
This was great! My husband even said it is a new favorite. We aren't fans of mushrooms so we left those out and used cream of chicken soup instead of cream of mushroom, but everything else we followed exactly. I can tell this is going to be a meal that's frequently requested here. Thanks!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
