Chicken and Pasta Casserole with Mixed Vegetables Recipe - Allrecipes.com
Chicken and Pasta Casserole with Mixed Vegetables Recipe
  • READY IN 1 hr

Chicken and Pasta Casserole with Mixed Vegetables

Recipe by  

"I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Footnotes

  • I had a loaf of 2 or 3 day old beer bread on hand, which is great for the bread crumbs in this recipe because it's crumbly anyway, and its sweet flavor is even better when it's buttery and crispy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2008

this recipe is worth 5 stars because it can be modified to taste well. it is too dry on its own, and i recommend adding another can of soup or additional milk/sour cream. i also changed the vegetables - i included brocolli, peas, and mushrooms; and spices - italian seasoning with garlic/onion. this is also the perfect recipe to use with whole wheat pasta - as you can't taste the pasta. very easy to modify.

 
Most Helpful Critical Review
Jan 21, 2005

okay as a casserole. needed some milk or water with the soup to make it creamier.

 
Mar 03, 2008

This dish was terrific. Instead of the chicken tenderloins, I just used leftover roasted chicken that I had in the fridge. I also added a bit of milk and sour cream on top of the mixture once it was in the baking dish. I spread it on sort of like a frosting, before adding the bread crumbs. I also splashed a bit more milk around the edges just to liquify it a little more. It turned out perfect! My whole household said that I should make this again. It was a hit!

 
Apr 15, 2007

I really liked this recipe and will be making it again. I used 2 cans of cream of mushroom soup because it was all I had and it turned out very good. I was in a huge rush when I chose this recipe however (a hungry 2 year old yanking at my leg) so I didn't read the reviews till after. Next time the change I'll be making is adding some milk because it was a tad dry. Not terrible but it did seem to need a bit of milk. I used some alphabet shaped whole wheat pasta to make it kid friendly and my 2 year old gobbled it right up happily! Definitely recommend this recipe, it was quick and easy and uses basic staple foods.

 
Jan 18, 2005

I used two cups of pasta and cut the soup down to one can. I think the recipe would be way too soupy as written. I was out of bread crumbs, so I just topped the casserole with parmesan. It came out pretty good and is a nice, easy, one-pot meal for nights when you don't really feel like cooking.

 
Feb 13, 2007

I love this recipe! I was frantically looking for something to cook last night, when I found this one. Of course, I substituted what I had on hand: cream of celery instead of chicken/ mushroom, and 1/2 packet dry leek soup mix instead of all the herbs. I added about 6 oz sharp cheddar cheese. It came out fantastic! Perfect comfort food.

 
Jul 06, 2009

I think it needs to be creamier and punched up with a little heat; like adding curry to the chicken. It is, however, an easy way for the kids to enjoy their vegetables.

 
Jul 23, 2007

I was looking for comfort food casserole and this is exactly what I was looking for. My husband ended up making this recipe because I was too sick to cook. The only thing both he and I decided was that the bread crumbs don't really work because they just get soggy, especially when reheating leftovers. We suggest using grated mozza cheese and letting it brown and bubble in the oven. Good flavors.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 965 mg
  • 39%

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

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