Rating: 4.5 stars 4.2
356 Ratings
  • 5 star values: 182
  • 4 star values: 111
  • 3 star values: 48
  • 2 star values: 11
  • 1 star values: 4

This chicken pasta casserole recipe is something I dreamt up on my way home from work one night to use the ingredients I had on hand. It's great comfort food for chilly winter evenings!

Recipe Summary

15 mins
45 mins
1 hr


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


Instructions Checklist
  • Preheat the 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. 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.


I had a loaf of 2-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!

Nutrition Facts

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