Chicken Pasta and Vegetable Casserole

Chicken Pasta and Vegetable Casserole

9

"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

45 m servings 389 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

9
  1. 9 Ratings

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Most helpful positive review

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 goi...

Most helpful critical review

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.

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 goi...

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.

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 cooke...

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...

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

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!!

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 famil...

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.

I though this was a great recipe but i used what I already had here instead of pasta noodle mixed I used regular spaggetti and while it was boiling added english peas and carrots to the spaggett...