Casseroles, Chicken

Mac and Cheese Veggie Chicken Casserole


  • 4 T. margarine spread
  • 1 c. milk
  • 8 oz. rotini, cooked and drained
  • 2 c. cooked chicken
  • 4 c. assorted frozen vegetables, thawed
  • 2 1/4 c. finely shredded cheese
  • 1/4 c. bread crumbs
  • 1 T. Parmesan cheese


Preheat oven to 400. Combine 3 T spread, milk, rotini, chicken, vegetables and cheese in 8″ baking dish.  Combine bread crumbs, Parmesan and remaining spread in small bowl.  Sprinkle over top of casserole.  Bake until heated through and crumbs are toasted, about 30 minutes.

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