Chicken and Pasta Casserole with Mixed Vegetables

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!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 395 Calories

Ingredients

• 2 tablespoons butter, melted
• 3 tablespoons olive oil
• 1 tablespoon dried minced onion
• 1 tablespoon dried basil
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon dried parsley
• 2 cups frozen mixed vegetables
• 1 cup dry bread crumbs
• garlic powder to taste
• 1 cup dry fusilli pasta
• 6 chicken tenderloins, cut into chunks

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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