Recipe by JENTOP
"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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dry fusilli pasta
chicken tenderloins, cut into chunks
dried minced onion
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can
condensed cream of chicken soup
1 (10.75 ounce) can
condensed cream of mushroom soup
frozen mixed vegetables
dry bread crumbs
grated Parmesan cheese
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.
okay as a casserole. needed some milk or water with the soup to make it creamier.
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!
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.
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.
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.
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.
My husband really enjoyed this dish...I thought it was okay. I had to make a few substitutions based on the ingredients I had at the time: I used bowtie pasta, I used only cream of chicken soup, and I added some milk like some of the other reviews suggested. It had alot of flavor and was not dry at all. I'm just not sure that I would ever make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Pasta Casserole with Mixed Vegetables
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 395
** Calories from Fat: 178
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