This casserole dish is so delicious and easy to put together. Cook (8 ounces) Rotini pasta until al dente, rinse, set aside. I use 6 ounces fresh thin asparagus blanched for 3 minutes in salted water, cut into pieces. 2 cups sharp cheddar cheese, one cup of Whole Milk, one cup cooked cubed chicken.
In a 9″ x 13″ non stick baking dish add Rotini pasta, asparagus pieces, stir gently, add milk and cheese, stir again, add chicken cubes and fold into mixture, cover with foil and bake @375 F for 12-14 minutes.
We love a side of fruit with this dish, serve with a green salad if desired.
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