Baked Chicken Casserole

Name: Baked Chicken Casserole
Total time: 55
Yield: 5
Ingredients: 1 skinless, boneless chicken breast; ¾ (16 ounce) package rotini pasta; 1 tablespoon olive oil, or as needed; ½ cup sliced fresh mushrooms, or to taste (Optional); 2 tablespoons chopped fresh basil; 1 teaspoon minced garlic; 1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®); ¼ cup milk; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ¼ cup salted butter; ⅓ cup shredded Parmesan cheese

Recipe by kare-bear from allrecipes.com

Dinner 55 Mins.

Ingredients

5 servings

•

1 skinless, boneless chicken breast
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¾ (16 ounce) package rotini pasta
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1 tablespoon olive oil, or as needed
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½ cup sliced fresh mushrooms, or to taste (Optional)
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2 tablespoons chopped fresh basil
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1 teaspoon minced garlic

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1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®)
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¼ cup milk
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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¼ cup salted butter
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⅓ cup shredded Parmesan cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Bring a pot of water to a boil. Add chicken breast and continue to boil until no longer pink in the center, 15 to 20 minutes.
While chicken boils, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Heat oil in a skillet over medium-high heat. Saute mushrooms, basil, and garlic in the skillet for about 5 minutes.
Drain and chop chicken. Heat soup in another pot over low heat until warm, about 5 minutes. Add chicken, garlic mixture, milk, salt, and pepper.
Melt butter and add to drained pasta along with the soup mixture. Mix together, put into a casserole dish, and top with Parmesan cheese.
Bake in the preheated oven until melted and bubbly, about 20 minutes.