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Chicken and Pasta Casserole with Mixed Vegetables
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Creamy chicken pasta casserole with veggies, perfect for cozy nights, a family favorite!
Ingredients:
  • 1 cup dry fusilli pasta
  • 3 tablespoons olive oil
  • 6 chicken tenderloins, cut into chunks
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • garlic powder to taste
  • salt and pepper to taste
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 2 cups frozen mixed vegetables
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and give your medium baking dish a gentle grease.
  • 1. Boil a large pot of lightly salted water. Add fusilli and cook until al dente, about 10 to 12 minutes. Stir occasionally.
  • In a skillet over medium heat, heat oil. Add chicken and season with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook until chicken is cooked through. Add fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to a baking dish.
  • Combine bread crumbs, savory Parmesan cheese, and rich butter in a small bowl, then generously sprinkle the mixture over the casserole.
  • Bake until bubbly and lightly browned, about 30 minutes in the preheated oven.

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