Prep: 15 mins | Cook: 45 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings
This a well-rounded meal – hearty, nutritious, and easy. A great addition to your weekly menu. Everybody will love this creamy and delicious casserole. One bite and you’ll fall head over heels!
INGREDIENTS
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1 cup dry fusilli pasta
3 tablespoons olive oil
6 eaches 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 400 degrees F or 200 degrees C.
Step 2: Then, lightly grease a medium baking dish.
Step 3: Boil a large pot of lightly salted water. Then, add in the fusilli pasta and cook for about 8 to 10 minutes until al dente. Drain and set aside.
Step 4: In a skillet, heat the oil over medium heat. Add the chicken and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook the seasoned chicken until the juices run clear before adding in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Mix until the pasta is coated.
Step 5: When done, transfer into the prepared baking dish.
Step 6: Add the bread crumbs, Parmesan cheese, and butter in a small bowl. Mix well. Then, evenly spread over the casserole.
Step 7: Place inside the preheated oven and bake for about 30 minutes until bubbly and light brown.
NOTE:
If you have a 2 or 3-day old beer bread, it is gonna be perfect for the beard crumbs. It is crumbly with a sweet flavor that is even better when buttery and crispy.
Nutrition Facts:
Per Serving: 394.9 calories; fat 19.8g 31% DV; cholesterol 47mg 16% DV; sodium 926mg 37% DV; protein 19.8g 40% DV; carbohydrates 35.4g 11% DV
Ingredients
- 1 cup dry fusilli pasta
- 3 tablespoons olive oil
- 6 eaches 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
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.
Step 2: Then, lightly grease a medium baking dish.
Step 3: Boil a large pot of lightly salted water. Then, add in the fusilli pasta and cook for about 8 to 10 minutes until al dente. Drain and set aside.
Step 4: In a skillet, heat the oil over medium heat. Add the chicken and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook the seasoned chicken until the juices run clear before adding in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Mix until the pasta is coated.
Step 5: When done, transfer into the prepared baking dish.
Step 6: Add the bread crumbs, Parmesan cheese, and butter in a small bowl. Mix well. Then, evenly spread over the casserole.
Step 7: Place inside the preheated oven and bake for about 30 minutes until bubbly and light brown.
NOTE:
If you have a 2 or 3-day old beer bread, it is gonna be perfect for the beard crumbs. It is crumbly with a sweet flavor that is even better when buttery and crispy.
