Cajun Chicken Rotini Bake

A few weeks ago I was searching for something to make for dinner that wasn't going to be complex, but that wasn't spaghetti. I eventually tossed what I had in a casserole dish and called it "Cajun Chicken Rotini Bake". It turned out so good that we are having it for dinner tonight. Here's how you do it:

Ingredients:

Rotini

Alfredo sauce

Shredded cheese

Mixed veggies

Chicken--I used frozen breast tenderloins

Cajun seasoning

Spray the bottom of your 9x13 dish with cooking spray.

Place the chicken on the bottom of the dish, sprinkle with cajun seasoning and cover with frozen veggies.

Cook according to the directions on the chicken. I cooked mine at 375 for 30 minutes.

Meanwhile, cook your rotini according to the directions.

When your chicken is about 2/3 through the cooking time (20 minutes for mine), pour the drained rotini on top of the chicken and veggies and top with half the jar of alfredo sauce and sprinkle with the desired amount of cajun. 

I mixed the sauce around before putting it back in the oven.

Add shredded cheese during the last 5 minutes.

**You can cut the fat and calories in this dish by skipping the cheese and using a reduced fat alfredo sauce.88

I also used Garden Delight rotini, which added an extra serving of veggies.

Enjoy!

~Macy

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