Baked Chicken Casserole

01Method

1. 1

   Set the oven to 350°F (175°C) to preheat.

2. 2

   Fill a pot with water and bring to a boil. Submerge the chicken breast and cook until the meat is fully cooked through with no pink remaining, 15 to 20 minutes.

3. 3

   Meanwhile, bring a separate large pot of lightly salted water to a boil and cook the rotini until just tender, about 8 minutes. Drain and set aside.

4. 4

   Warm the olive oil in a skillet over medium-high heat. Add the mushrooms, basil, and garlic and sauté, stirring occasionally, for about 5 minutes.

5. 5

   Remove the chicken, drain, and chop into pieces. In a separate pot over low heat, gently warm the soup for about 5 minutes, then stir in the chicken, the mushroom mixture, milk, salt, and pepper.

6. 6

   Melt the butter and toss with the drained pasta. Pour the soup mixture over the pasta, stir to combine, transfer to a casserole dish, and scatter the Parmesan cheese on top.

7. 7

   Place in the preheated oven and bake until the cheese is melted and the casserole is bubbling, about 20 minutes.