Chicken and Pasta Casserole with Mixed Vegetables

Chicken and Pasta Casserole with Mixed Vegetables

40 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  JENTOP

“I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat 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. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  4. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  5. Bake 30 minutes in the preheated oven until bubbly and lightly browned.

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Reviews (40)

Rate This Recipe


this recipe is worth 5 stars because it can be modified to taste well. it is too dry on its own, and i recommend adding another can of soup or additional milk/sour cream. i also changed the vegetables - i included brocolli, peas, and mushrooms; and spices - italian seasoning with garlic/onion. this is also the perfect recipe to use with whole wheat pasta - as you can't taste the pasta. very easy to modify.



This dish was terrific. Instead of the chicken tenderloins, I just used leftover roasted chicken that I had in the fridge. I also added a bit of milk and sour cream on top of the mixture once it was in the baking dish. I spread it on sort of like a frosting, before adding the bread crumbs. I also splashed a bit more milk around the edges just to liquify it a little more. It turned out perfect! My whole household said that I should make this again. It was a hit!

Valerie Reichart

Valerie Reichart

I really liked this recipe and will be making it again. I used 2 cans of cream of mushroom soup because it was all I had and it turned out very good. I was in a huge rush when I chose this recipe however (a hungry 2 year old yanking at my leg) so I didn't read the reviews till after. Next time the change I'll be making is adding some milk because it was a tad dry. Not terrible but it did seem to need a bit of milk. I used some alphabet shaped whole wheat pasta to make it kid friendly and my 2 year old gobbled it right up happily! Definitely recommend this recipe, it was quick and easy and uses basic staple foods.

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Amount Per Serving (6 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 19.8 g
  • 30%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 19.8 g
  • 40%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 965 mg
  • 39%

Based on a 2,000 calorie diet



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Chicken Asparagus Casserole


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