Prep: 15 mins | Cook: 45 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings
Pretty easy, super delicious casserole with chicken, pasta, mixed veggies, cheese, and more. Hearty, filling, creamy chicken and pasta casserole that will surely please everyone.
1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 oz) can condense cream of chicken soup
1 (10.75 oz) can condense cream of mushroom soup
2 cups of frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoon of grated Parmesan cheese
2 tablespoons butter, melted
HOW TO MAKE CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES
Step 1: Prepare the oven. Preheat it to 200 degrees C or 400 degrees F.
Step 2: Use cooking spray to grease a medium baking dish.
Step 3: Bring to a boil a large pot of salted water over high heat. Add and cook the fusilli pasta for about 8 to 10 minutes or until firm. Drain in cold water and set aside.
Step 4: Heat oil in a skillet over medium heat. Once hot, saute the onions until translucent before adding in the chicken. To taste, season with garlic powder, basil, parsley, salt, and pepper. Continue to cook for a few minutes more or until no juices are coming out of the chicken.
Step 5: Add the chicken mixture into the cooked pasta, followed by the cream of mushroom, cream chicken soup, and mixed veggies. Toss to coat.
Step 6: Place the pasta into the prepared baking dish.
Step 7: Combine the Parmesan cheese, bread crumbs, and butter in a small mixing bowl until well mixed. Pour this over the chicken mixture.
Step 8: Place inside the preheated oven and bake for about 30 minutes or until brown and foamy.
Step 9: Let the casserole cool on a wire rack. Serve and enjoy!
For the crumbs, 2-day old beer bread works great.
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