Chicken and Pasta Casserole with Mixed Vegetables

When I was a child, my mom used to make a delicious chicken and pasta casserole for special occasions. It was always a hit with the family, and over the years, I’ve adapted her recipe to make it my own. This casserole is hearty, flavorful, and packed with nutritious vegetables. It’s perfect for a cozy family dinner, and the leftovers taste even better the next day!

How to Prepare Chicken and Pasta Casserole

Ingredients for Chicken and Pasta Casserole

  • 1 cup dry spiral pasta
  • 3 tablespoons olive oil
  • 6 chicken tenderloins, cut into chunks
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • Garlic powder to taste
  • Salt and pepper to taste
  • 1 can (10 1/2 ounce) condensed cream of chicken soup
  • 1 can (10 1/2 ounce) condensed cream of mushroom soup
  • 2 cups frozen mixed vegetables
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted

Directions for Chicken and Pasta Casserole

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook spiral pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
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 spiral pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
4. Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.
5. Bake in the preheated oven until bubbly and lightly browned, 30 minutes.

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables instead of frozen. Just make sure to cook them until they are tender before adding them to the casserole.

Can I use a different type of pasta?

Yes, you can use any type of pasta that you prefer. Just make sure to cook it until it is tender yet firm to the bite before adding it to the casserole.

Can I make this casserole ahead of time?

Yes, you can prepare the casserole ahead of time and refrigerate it until you are ready to bake it. Just make sure to add a few extra minutes to the baking time since it will be cold.

Can I freeze this casserole?

Yes, this casserole freezes well. Just make sure to cool it completely before wrapping it tightly and freezing it. To reheat, thaw it in the refrigerator overnight and then bake it in a preheated oven until it is heated through.

Can I substitute the cream of chicken and cream of mushroom soups?

Yes, you can substitute the cream of chicken and cream of mushroom soups with any other cream soups that you prefer.

Can I add other ingredients to this casserole?

Yes, you can add other ingredients to this casserole such as cooked bacon, diced ham, or sliced mushrooms. Just make sure to adjust the cooking time if needed.

Chicken and Pasta Casserole with Mixed Vegetables

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
...

Ingredients
  

  • 1 cup dry fusilli pasta
  • 3 tablespoons olive oil
  • 6 chicken tenderloins cut into chunks
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • garlic powder to taste
  • salt and pepper to taste
  • 1 10 1/2 ounce can condensed cream of chicken soup
  • 1 10 1/2 ounce can condensed cream of mushroom soup
  • 2 cups frozen mixed vegetables
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter melted

Instructions
 

  • Preheat the oven to 400 degrees F. Lightly grease a medium baking dish.
  • 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 to 12 minutes.
  • 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.
  • Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.
  • Bake in the preheated oven until bubbly and lightly browned, 30 minutes.
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