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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.

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  • 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.

  • 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.

  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.

  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Cook's Note:

I had a loaf of 2 or 3 day old beer bread on hand, which is great for the bread crumbs in this recipe because it's crumbly anyway, and its sweet flavor is even better when it's buttery and crispy!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

395 calories; 19.8 g total fat; 47 mg cholesterol; 926 mg sodium. 35.4 g carbohydrates; 19.8 g protein; Full Nutrition

Reviews (225)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/24/2008
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. Read More
(134)

Most helpful critical review

Rating: 3 stars
01/21/2005
okay as a casserole. needed some milk or water with the soup to make it creamier. Read More
(13)
303 Ratings
  • 5 star values: 151
  • 4 star values: 99
  • 3 star values: 39
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
01/24/2008
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. Read More
(134)
Rating: 5 stars
01/24/2008
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. Read More
(134)
Rating: 5 stars
03/03/2008
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! Read More
(68)
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Rating: 5 stars
04/15/2007
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. Read More
(46)
Rating: 5 stars
03/15/2012
EXCELLENTE! PERFECTO! If my picky-eater kids love it then it's gotta be delicious! DOUBLED THE RECIPE: 3 CHICKEN BREASTS CUBED 1 ONION CHOPPED 3 CLOVES ONION PRESSED SAUTEED IN OIL/OLIVE OIL BOILED ONE BAG OF ROTINI USED 1 BAG OF FROZEN MIXED VEGETABLES 2 CONDENSED MUSHROOM SOUP 2 CONDENSED CHICKEN SOUP ADDED 2/3 CUP MILK 1 CUP DRY ITALIAN BREAD CRUMBS SALT/PEPPER TO TASTE SPRINKLED PARSLEY FLAKES/BASIL FLAKES MIX TOGETHER. BAKE IN 9X13 GREASED PAN FOR 35-40 MINUTES OR UNTIL TOP IS BROWNED. NOT SOUPY AND NOT TOO DRY JUST PERFECT! DIDN'T HAVE TO ADD CHEDDAR CHEESE. LET IT SIT FOR A FEW MINUTES BEFORE CUTTING AND SERVING. 5 STARS FOR SURE! Read More
(37)
Rating: 4 stars
01/18/2005
I used two cups of pasta and cut the soup down to one can. I think the recipe would be way too soupy as written. I was out of bread crumbs so I just topped the casserole with parmesan. It came out pretty good and is a nice easy one-pot meal for nights when you don't really feel like cooking. Read More
(17)
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Rating: 5 stars
11/20/2013
I had some leftover baked chicken which tasted terrible. Thanks for this recipe; it turned nasty into tasty! I used cream of chicken soup with 8oz plain yogurt and about 1/3 C milk (instead of an additional can of soup) and organic seasoning blend with garlic pepper for seasonings also mostaccioli instead of fusilli. A Delicious adaptable casserole!! Read More
(16)
Rating: 4 stars
03/26/2006
My husband really enjoyed this dish...I thought it was okay. I had to make a few substitutions based on the ingredients I had at the time: I used bowtie pasta I used only cream of chicken soup and I added some milk like some of the other reviews suggested. It had alot of flavor and was not dry at all. I'm just not sure that I would ever make it again. Read More
(14)
Rating: 3 stars
01/21/2005
okay as a casserole. needed some milk or water with the soup to make it creamier. Read More
(13)
Rating: 5 stars
02/13/2007
I love this recipe! I was frantically looking for something to cook last night when I found this one. Of course I substituted what I had on hand: cream of celery instead of chicken/ mushroom and 1/2 packet dry leek soup mix instead of all the herbs. I added about 6 oz sharp cheddar cheese. It came out fantastic! Perfect comfort food. Read More
(12)