Chicken Pasta and Vegetable Casserole Recipe -
Chicken Pasta and Vegetable Casserole Recipe
  • READY IN 45 mins

Chicken Pasta and Vegetable Casserole

Recipe by  

"For this one dish meal, creamy chicken and vegetable casserole gets big flavor and texture from a topping of crunchy herb stuffing."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Mix soup, water, vegetable pasta blend and chicken in 2-quart shallow baking dish. Mix stuffing and butter. Sprinkle on top.
  2. Bake at 400 degrees F for 35 minutes or until hot.
Kitchen-Friendly View


  • Tip: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

Reviews More Reviews

Most Helpful Positive Review
Feb 11, 2009

Ok, I read both reviews that were here before I made it. Both were bad. I took what they said into consideration and then made it. I took and doubled the recipe. We have three kids and I was going out of town so I was hoping it would be good enough to have them eat it again while I was gone..and it was. I took four cups of cubed chicken, a 32 oz bag of frozen mixed veggies, two large cans of cream of chicken soup, 1 cup of water (I reduced it alittle bit)I sat that aside and boiled a box of Rontini pasta, Then when that was boiled I mixed that into the soup mixture. put those into 2 11x13 pans and then mixed the stuffing with the butter (dont heat the butter, just smash it together) spread over the mixture and heat on 400 for 40 min. I then added salt and pepper to just mine and it was good...If your looking for a T-bone steak here your not going to get it. If you want a good fast and some what healthy recipe...that you and the kids will love you got it! MY kids all three loved it. I have a 3,8, and 12 year old. My husband added alittle garlic powder and garlic salt to his and still loved it! Please try this you will love it~!

Most Helpful Critical Review
Dec 09, 2008

I made this last night and I didn't care for it that much. I think I'll try using noodles next time and not using the stuffing.

Oct 05, 2010

I doubled the recipe so we can have it again a 2nd night. I used 1 cup of chicken broth instead of water, a basic veggie mix, egg noodles and no stuffing. I seasoned the chicken before I cooked it and added fresh garlic, pepper and salt. I mixed the soup and chicken broth then poured it over everything. The family loved it.

Jul 07, 2010

I tried the recipe and thought it would have been much better if the recipe had called for 2 cans of cream of chicken soup. Also, I couldn't find the vegetable/pasta blend in the store so I had to come up with my own creation. I used boxed rotini and a bag of steamfresh mixed vegetables as a substitute. I'm willing to give it another try.

Mar 18, 2011

No flavor!! It's like it needs some sort of seasoning!! Salt and pepper didn't really help. Will not make this again!

Feb 23, 2011

I took out the water, stuffing, & butter. I used 2 cans of mushroom soup instead of 1 can of chicken soup. I added about 5 oz. penne pasta and 1 bag of frozen veggies. It was delicious!!

Jun 16, 2009

Hard to find pasta/noodle bags at my store (had to settle for an asian mix)...wish I would have just boiled pasta and bought mixed veggies...the crumble on top was awesome...all in all the family liked it and said they would eat it again

Jan 30, 2009

Taste is ok, nothing spectacular. Turned out to be very runny and more souplike than a casserole. We don't plan on making this again.


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 846 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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