Ingredients for Baked Rotini With Chicken And Mushrooms
- 1 pound tri-color spiral pasta
- 1.5 pounds boneless, skinless chicken breasts
- 1 (8 ounce) can sliced mushrooms, drained
- 1/4 cup butter
- 1 teaspoon garlic salt
- 1 (10 ounce) jar mushroom sauce
- 2 cups shredded mozzarella cheese
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How to Make Baked Rotini With Chicken And Mushrooms
- Preheat oven to 375°F (190°C). Cook 1 pound rotini pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, cook 1.5 pounds boneless, skinless chicken breasts. You can pan-fry, bake, or grill them until cooked through. Once cooked, slice or dice the chicken.
- In a large bowl, melt 1/4 cup butter. Stir in 1 teaspoon garlic salt.
- Add 2/3 of a 10-ounce jar of mushroom sauce to the butter mixture and mix well.
- Drain one 8-ounce can of sliced mushrooms and add them to the pasta in a 9x13 inch baking dish.
- Add the cooked chicken to the pasta and mushrooms.
- Pour the butter, garlic salt, and mushroom sauce mixture over the pasta, chicken, and mushrooms. Toss gently to combine.
- Top with 2 cups of shredded mozzarella cheese and the remaining 1/3 of the mushroom sauce.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
0g
Fat
102g
Carbs
0g
