Prep time: 30 mins | Cook time: 30 mins | Total time: 1 hr | Servings: 8
This is one of the best casseroles I’ve made! It’s creamy, delicious, and incredibly easy to make. An incredibly comforting dish with chicken, pasta, and two kinds of cheese. For a simple meal, enjoy this with a light salad and crusty bread.
Ingredients
¼ c. butter
2 c. Rotini pasta
3 tbsp all-purpose flour
3 c. shredded Cheddar cheese
1 (8 oz.) package of cream cheese, cubed
1 ¾ c. milk
¼ c. white wine
3 pinches of ground nutmeg
2 tbsp grated Parmesan cheese
2 c. chopped cooked chicken
10 buttery round crackers, crushed
½ tsp salt
2 tsp butter, melted
1 tbsp spicy brown mustard
HOW TO MAKE CREAMY DREAMY CHICKEN AND SPIRALS CASSEROLE
Prepare the oven. Preheat it to 175 degrees C or 350 degrees F. Grease a 9 x 13-inch pan with cooking spray and set aside.
Bring water to a boil in a large pot over high heat, making sure to add some salt. Then, add the pasta and cook for about 8 to 10 minutes until al dente. Drain when done and rinse under running water. Set aside.
Melt the butter in a saucepan over medium heat. Once melted, slowly stir in the flour until the mixture is smooth.
To the pan, gradually add the milk. Let the mixture boil, then simmer for about a minute. Adjust the heat to low and stir in the cheddar cheese and cream cheese. Continue to cook until the cheese is completely melted.
Add the wine, nutmeg, and mustard. To taste, season with salt.
In a pan, place the cooked pasta. On top, arrange the chicken pieces and pour the sauce over them.
Place the Parmesan cheese, butter, and cracker crumbs in a small mixing bowl. Mix well until blended, then add the mixture on top of the pasta chicken.
Bake the casserole in the preheated oven for about 30 minutes until completely cooked.
Before serving, let the casserole sit for at least 10 minutes at room temperature. Enjoy!
Nutrition Facts:
Per Serving: 510.1 calories; protein 26.9g 54% DV; carbohydrates 17.5g 6% DV; fat 36.3g 56% DV; cholesterol 124.9mg 42% DV; sodium 670mg 27% DV.
CREAMY DREAMY CHICKEN AND SPIRALS CASSEROLE
Ingredients
- ¼ c. butter
- 2 c. Rotini pasta
- 3 tbsp all-purpose flour
- 3 c. shredded Cheddar cheese
- 1 8 oz. package of cream cheese, cubed
- 1 ¾ c. milk
- ¼ c. white wine
- 3 pinches of ground nutmeg
- 2 tbsp grated Parmesan cheese
- 2 c. chopped cooked chicken
- 10 buttery round crackers crushed
- ½ tsp salt
- 2 tsp butter melted
- 1 tbsp spicy brown mustard
Instructions
- Prepare the oven. Preheat it to 175 degrees C or 350 degrees F. Grease a 9 x 13-inch pan with cooking spray and set aside.
- Bring water to a boil in a large pot over high heat, making sure to add some salt. Then, add the pasta and cook for about 8 to 10 minutes until al dente. Drain when done and rinse under running water. Set aside.
- Melt the butter in a saucepan over medium heat. Once melted, slowly stir in the flour until the mixture is smooth.
- To the pan, gradually add the milk. Let the mixture boil, then simmer for about a minute. Adjust the heat to low and stir in the cheddar cheese and cream cheese. Continue to cook until the cheese is completely melted.
- Add the wine, nutmeg, and mustard. To taste, season with salt.
- In a pan, place the cooked pasta. On top, arrange the chicken pieces and pour the sauce over them.
- Place the Parmesan cheese, butter, and cracker crumbs in a small mixing bowl. Mix well until blended, then add the mixture on top of the pasta chicken.
- Bake the casserole in the preheated oven for about 30 minutes until completely cooked.
- Before serving, let the casserole sit for at least 10 minutes at room temperature. Enjoy!
