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Chicken and Pasta Casserole with Mixed Vegetables

Chicken and Pasta Casserole with Mixed Vegetables

Cost $15, save $20

Source: Recommended by CookPal

  • 75 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Base

    • 1 cup dry fusilli pasta

  • Proteins

    • 🍗 6 chicken tenderloins, cut into chunks

  • Seasonings

    • 1 tablespoon dried minced onion
    • 1 tablespoon dried basil
    • 1 tablespoon dried parsley
    • Garlic powder to taste
    • 🧂 Salt to taste
    • Pepper to taste

  • Soups

    • 1 (10.5 ounce) can condensed cream of chicken soup
    • 1 (10.5 ounce) can condensed cream of mushroom soup

  • Vegetables

    • 2 cups frozen mixed vegetables

  • Toppings

    • 1 cup dry bread crumbs
    • 🧀 2 tablespoons grated Parmesan cheese
    • 🧈 2 tablespoons butter, melted

  • Oil

    • 3 tablespoons olive oil

STEPS

1

Preheat the 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. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.

3

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.

4

Stir in fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.

5

Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.

6

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

NUTRIENTS

Per 1 serving

🔥

395

Calories

  • 20
    Protein
  • 35
    Carbs
  • 20
    Fats

💡 For a healthier option, use whole-grain pasta and low-sodium soups.You can substitute fresh vegetables for frozen ones for a fresher taste.Make ahead and store in the fridge for up to 3 days, reheating portions as needed.