Creamy & Cheesy Chicken Rotini Bake

1 (8.8 Oz) Box of Chickpea Rotini (regular is fine too)

2-3 Skinless and Boneless Chicken Breast, cubed and seasoned w/ Salt, Pepper, and Mrs. Dash Onion and Herb Seasoning

Olive Oil for cooking

Steamable bag of green beans, steamed and cut into small pieces (roughly)

½ Red Onion, diced

2-4 Cloves of Garlic, Minced

1 can (10.5 oz) Cream of Mushroom

1 can (10.5 oz) Cream of Chicken

Chicken Stock (1-2 Cups worth)

Tony Cachere’s Seasoning

1.5 Sleeves of Ritz Crackers, crushed up

Shredded Cheddar Cheese

1 Stick of salted butter, melted

Salt and Pepper, to taste

Instructions

Preheat Oven to 350 degrees F.

Cook pasta according to directions on box, drain and set aside for a bit.

In a dutch oven, over med-high heat, add olive oil and cook seasoned chicken until fully cooked. Scoop out and set aside.

In the same dutch oven, add diced onion, minced garlic, and green beans, and cook until fragrant and veggies are tender.

Add a little chicken stock (1-2 cups), the can of cream of mushroom, and the can of cream of chicken, and whisk until smooth and combined.

Add in chicken pieces and pasta and stir well to combine. Season as needed (I like using Tony Cachere’s Original Creole Seasoning on everything.)

Add the mix to a sprayed 9×13 casserole dish and add the shredded cheese and crushed crackers. Drizzle the melted butter over the top and salt and pepper to liking.

Bake at 350 degrees F for 20-25 min.

Serve up warm and enjoy!