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.
If my picky-eater kids love it, then it's gotta be delicious!
DOUBLED THE RECIPE:
3 CHICKEN BREASTS, CUBED
1 ONION, CHOPPED
3 CLOVES ONION, PRESSED
SAUTEED IN OIL/OLIVE OIL
BOILED ONE BAG OF ROTINI
USED 1 BAG OF FROZEN MIXED VEGETABLES
2 CONDENSED MUSHROOM SOUP
2 CONDENSED CHICKEN SOUP
ADDED 2/3 CUP MILK
1 CUP DRY ITALIAN BREAD CRUMBS
SALT/PEPPER TO TASTE
SPRINKLED PARSLEY FLAKES/BASIL FLAKES
BAKE IN 9X13 GREASED PAN FOR 35-40 MINUTES OR UNTIL TOP IS BROWNED.
NOT SOUPY AND NOT TOO DRY, JUST PERFECT! DIDN'T HAVE TO ADD CHEDDAR CHEESE.
LET IT SIT FOR A FEW MINUTES BEFORE CUTTING AND SERVING.
5 STARS FOR SURE!
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 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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