Norma's Chicken & Pasta One Pan Dinner

Norma DeRemer


I had two skinless chicken breast setting in the refrigerator waiting to be cooked today, so I decided to make a one dish dinner due to being tired from cleaning the house. Can't wait to see what my sweetie thinks of it when he gets back home from working out of town all week. He always has some kind of bread with his meals, so in this dish he has it all in one.

★★★★★ 1 vote


skinless / boneless chicken breast
2 can(s)
( 10 3/4 ounce ) cream of mushroom soup
1 can(s)
1 can(s)
( 15 1/2 ounce ) corn, drained
1 can(s)
( 15 ounce ) sweet peas, drained
1 can(s)
( 12 ounce ) big flaky crescent rolls
egg, whisked
grated parmezan cheese
1 box
( 12 ounce ) tri-color rotini
salt & pepper to taste


1Spray a non-stick pan with olive oil and heat on med-high heat until hot.
2While pan is heating, cut both chicken breast into bite size pieces and add to hot pan and cook until browned and no longer pink.
3In a bowl mix both can's of cream of mushroom soup and add one can of milk and stir until smooth.
4Add soup to chicken and stir to cover chicken pieces.
5Add corn and peas and stir.
6Cover and lower heat to med and continue cooking to heat all ingredients.
7While soup,chicken, peas and corn are warming. Bring a pan of water to a hard boil and add Rotini.
8Cook Rotini just to eldonte ( not cooked completly )
9Drain Rotini and add to chicken mixture and stir to cover ingredients with soup.
10Remove from stove and pour into a 13 X 9 baking dish.
11Cover hot mixture with crescent rolls and seal ends over pan.
12Brush crescent rolls with whisked egg and sprinkle with parmezan cheese.
13Place in a pre-heaten oven set at 350 and bake for 15 to 20 minutes or until crescents are browned.
14Serve with your favorite salad.

By placing the crescents over hot mixture will enable them to cook completely and become crisp.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy