Sauteed chicken. rotini and corn are coated in a flavorful sauce made from Cheddar cheese soup and picante sauce.
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!
My 8-year-old son is super picky, but he had 3 helpings of this for dinner last night. I thought it was great, too! We didn't have picante sauce on hand so we used mild salsa and I really loved it. Definitely going to make this again.
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.
I used rotel instead of picante sauce.... Still turned out great!!
Better than I expected!
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!
Simple to make. We love it and I wouldn't change a thing.