Chicken and Pasta Casserole with Mixed Vegetables
+1 photo

Chicken and Pasta Casserole with Mixed Vegetables

6 servings
This creamy chicken pasta casserole is easy to make with lots of vegetables; great comfort food for chilly evenings and will please the whole family!

Ingredients

  • dry fusilli pasta
    1 c
  • olive oil
    3 tbsp
  • chicken tenderloins

    cut into chunks

    6
  • onion
    1 tbsp
  • basil
    1 tbsp
  • parsley
    1 tbsp
  • garlic powder
  • salt and pepper
  • condensed cream of chicken soup
    1 can
  • condensed cream of mushroom soup
    1 can
  • mixed vegetables
    2 c
  • dry bread crumbs
    1 c
  • Parmesan cheese
    2 tbsp
  • butter
    2 tbsp

Directions

  1. 1

    Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.

  2. 2

    Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

  3. 3

    Heat oil in a skillet over medium heat. Add chicken; season with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Stir in fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

  4. 4

    Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.

  5. 5

    Bake in the preheated oven until bubbly and lightly browned, 30 minutes. Serve warm.

    Step 5
Chicken and Pasta Casserole with Mixed Vegetables
+1

Chicken and Pasta Casserole with Mixed Vegetables

65 min6 servings395 cal

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