Creamy Chicken Rotini Rice

I love all of the flavors in this dish. It makes a ton! My husband, Tory, actually created this recipe. I was pleasantly surprised! It is so good! Make it vegetarian by omitting the chicken and substituting a homemade white sauce (using soy or rice milk) for the cream of chicken soup.



Creamy Chicken Rotini Rice


1 box Rice Pilaf (I use Rice-A-Roni), prepare as directed
1 (14.5 oz.) box rotini noodles, boil as directed
1 small onion, diced
2 cloves of garlic, minced
1 cup finely chopped fresh mushrooms
1 can green beans, chopped
1 can cream of chicken soup (I use the 98% fat free)
1/2 can olives, chopped
1 (12.5 oz.) can chicken
1 can black beans, rinse and drain
1 can great northern beans, rinse and drain
1/2 c. slivered almonds, if desired


Prepare rice pilaf and noodles as directed. In a separate skillet, sauté onion, garlic, and mushrooms. Add green beans, olives, cream of chicken soup, chicken, and beans. Heat till warm. Combine with warm noodles and rice pilaf in a large serving bowl. Serve with slivered almonds sprinkled on top.