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My review
Chicken and Pasta Casserole with Mixed Vegetables
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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Ingredients
1 h servings 395 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- 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.
Footnotes
- 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!
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 395 calories; 19.8 g fat; 35.4 g carbohydrates; 19.8 g protein; 47 mg cholesterol; 926 mg sodium. Full nutrition
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Reviews
Read all reviews 174231 Ratings
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Most helpful positive review
1/24/2008
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 ve...
Most helpful critical review
1/21/2005
okay as a casserole. needed some milk or water with the soup to make it creamier.
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1/24/2008
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 ve...
3/3/2008
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...
4/15/2007
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 recip...
3/15/2012
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...
1/18/2005
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 ca...
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 o...
2/13/2007
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/ mushroo...
3/26/2006
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...