Sauteed chicken. rotini and corn are coated in a flavorful sauce made from Cheddar cheese soup and picante sauce.
cost per recipe: $9.87
The price is determined by the national average.
cups cooked rotini (spiral) pasta (from about 2 cups/8 ounces dry)
pound skinless, boneless chicken breast halves, cut into 1-inch pieces
teaspoon chili powder
tablespoon olive oil
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
cup Pace® Picante Sauce
cup frozen whole kernel corn, thawed
cup shredded Cheddar cheese
While the rotini is cooking, season the chicken as desired. Sprinkle the chicken with the chili powder. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
Stir in the soup, picante sauce, milk and corn and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Add the rotini and cheese and toss to coat. Cook until the mixture is hot. Season to taste. Spoon into a serving dish or serve right from the skillet!
Pace® Picante Sauce
(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
June 22, 2016
I made this recipe exactly as written and it was inedible for my and my kids tastes. Gross was the only way to describe this. There are no suggestions to make it even worth trying to make again.
We’re sorry you were disappointed in the recipe. We offer a wide range of recipes, and this particular one was designed as a fast, easy, budget-friendly recipe that can be made with simple on-hand ingredients. We have so many recipe options, so we do hope you will explore other recipes that will better suit your family’s tastes.
December 4, 2014
This recipe came together very quickly. I actually used canned chicken, added a little extra cheddar cheese and a bit of sour cream to make it a little creamier. Big hit at my home and one I will be sure to make again. I used cavatappi instead of the rotini because it is what I had on hand. Great dinner to make from cupboard staples!
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