Chicken Rotini Bake
2 2/3 cups uncooked spiral pastas
3 cups cubed cooked chicken breast
1 cup finely chopped celery
1/4 cup chopped green onions
1 tablespoon chopped fresh basil (1 tsp dried)
1/8 teaspoon pepper
1/2 cup fat free mayonnaise
1 cup skim milk
8 ounces nonfat sour cream
ranch salad dressing mix (to taste)
TOPPING:
1/4 cup bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon butter, melted
Cook pasta to desired doneness as directed on package; drain.
Heat oven to 350ºF. Spray 2 quart casserole with nonstick cooking spray.
In large bowl, combine cooked pasta, chicken, celery, onion, basil and pepper; mix well.
In medium bowl, combine mayo, milk and sour cream (and ranch dressing mix); blend well. Add to pasta mixture and mix well.
Spoon mixture into sprayed casserole. In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
Bake at 350ºF for 40-45 minutes or until hot and bubbly.
Serves 6.
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