Chicken And Pasta Casserole With Mixed Vegetables

Name: Chicken And Pasta Casserole With Mixed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry fusilli pasta; 3 tablespoons olive oil; 6 chicken tenderloins, cut into chunks; 1 tablespoon dried minced onion; salt and pepper to taste; garlic powder to taste; 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (10.75 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

Servings: persons

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 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

1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2
Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
3
Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
4
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
5
Bake 30 minutes in the preheated oven until bubbly and lightly browned.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dry fusilli pasta, 3 tablespoons olive oil, 6 chicken tenderloins, cut into chunks, 1 tablespoon dried minced onion, and more.

Yes, Chicken And Pasta Casserole With Mixed Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!