Chicken and Pasta Casserole with Mixed Vegetables

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!

• 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
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon dried parsley
• 2 cups frozen mixed vegetables
• 1 cup dry bread crumbs
• garlic powder to taste
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup dry fusilli pasta
• 6 chicken tenderloins, cut into chunks

Recipe Instructions

Step 1

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

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

Step 4

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

Step 5

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