by Sheryl

Prep: 30 mins | Cook: 30 mins | Total: 1 hr | Servings: 8 | Yield: 8 servings

The ultimate comfort food! Creamy, gooey, and the best pick me up the dish. Loaded with goodness, and with all the amazing flavours and texture in a mouthful!


2 cups rotini pasta
¼ cup butter
3 tablespoons all-purpose flour
1 ¾ cups milk
3 cups shredded Cheddar cheese
1 (8 ounces) package cream cheese, cubed
¼ cup white wine
1 tablespoon spicy brown mustard
3 pinches ground nutmeg
½ teaspoon salt
2 cups chopped cooked chicken
10 buttery round crackers, crushed
2 tablespoons grated Parmesan cheese
2 teaspoons butter, melted


Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Use cooking spray to grease a 9 × 13-inch pan. Set aside.

Step 3: Bring to a boil a large pot with salted water. Add in and cook the pasta for about 8 to 10 minutes or until cooked through. Drain and rinse in cold water.

Step 4: Melt the butter in a saucepan over medium heat. Slowly add in the flour and stir until smooth.

Step 5: Gradually pour in the milk and bring the mixture to a boil. Allow to simmer for about a minute, then, adjust the heat to low before adding in the Cheddar cheese followed by the cream cheese. Continue to cook until fully melted.

Step 6: Pour the wine into the saucepan, then, add in the nutmeg, mustard, and salt.

Step 7: Add in the cooked pasta, top with the pieces of chicken, and pour the sauce on top.

Step 8: Combine the parmesan cheese, butter, and cracker crumbs in a small mixing bowl until well mixed. Sprinkle this over the pasta chicken.

Step 9: Bake in the preheated oven for about 30 minutes or until cooked through.

Step 10: Allow the casserole to cool for at least 10 minutes at room temperature before serving. Enjoy!

Nutrition Facts:

Per Serving: 510.1 calories; protein 26.9g 54% DV; carbohydrates 17.5g 6% DV; fat 36.3g 56% DV; cholesterol 124.9mg 42% DV; sodium 670mg 27% DV.

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