Prep time
10 MIN
Total time
35 MIN
Serves
4
One of our favourite pasta recipes, this comfort food dish will soon be a family favourite.

Ingredients

Directions

  1. Cook rotini according to package directions,without salt. Drain; set aside.
  2. Heat oil at medium-high heat in large skillet. Add chicken and cook until browned on all sides,stirring often. Set chicken aside.
  3. Add onion to skillet and cook until tender. Stir in mixture of soup,milk,and oregano. Add other vegetables; heat to a boil,stirring often. Return chicken to skillet; reduce heat to low.
  4. Simmer,covered,until chicken is cooked through – about 5 minutes,stirring occasionally. Stir in pasta and cheese; heat through.

Recipe tips

  • To change things up,try one of the following recipe twists:
  • Creamy Parmesan Chicken & Rice: Prepare as above,replacing rotini with 1 cup (250 mL) uncooked long grain white rice cooked according to package directions. Stir in 1/2 cup (125 mL) grated Parmesan cheese instead of shredded cheese.
  • Double Creamy Italiano Chicken: Use tri-colour rotini. Stir fry 1 cup (250 mL) sliced zucchini and 1/2 cup (125 mL) sliced celery with onion; omit other vegetables. Replace shredded cheese with 1/3 cup (75 mL) softened cream cheese,stirring in well.
  • Don't be afraid to spice things up using red peppers or black pepper.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

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Reviews

  • Review by Christa D.

    My little ones love this recipe. I use egg noodles instead of the rotini and I leave out the onions. My toddler eats it all up everytime :)

    Christa D. | June 13, 2011

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  • Keeper!

    Family loved this one. I added mushrooms for texture and flavour was great.

    Janet B. | October 4, 2018

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    (1) (0)
  • Rating by Jessica

    This rating was left without a review.

    Jessica L. | September 23, 2014

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  • Rating by Caroline

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    Caroline M. | November 19, 2011

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  • Rating by kim

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    kim m. | September 15, 2009

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