Chicken and Pasta Casserole with Mixed Vegetables

Chicken and Pasta Casserole with Mixed Vegetables
Chicken and Pasta Casserole with Mixed Vegetables might be a good recipe to expand your main course repertoire. One serving contains 398 calories, 21g of protein, and 18g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of condensed cream of mushroom soup, bread crumbs, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
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Baking PanBaking Pan
OvenOven
2
Bring a large pot of lightly salted water to a boil.
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WaterWater
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PotPot
3
Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
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FusilliFusilli
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PotPot
4
Heat the oil in a skillet over medium heat.
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Cooking OilCooking Oil
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5
Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear.
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Salt And PepperSalt And Pepper
Garlic PowderGarlic Powder
Whole ChickenWhole Chicken
ParsleyParsley
BasilBasil
OnionOnion
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6
Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables.
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Cream Of Mushroom SoupCream Of Mushroom Soup
Cream Of Chicken SoupCream Of Chicken Soup
Mixed VegetablesMixed Vegetables
Cooked PastaCooked Pasta
7
Transfer to the prepared baking dish.
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8
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter.
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ParmesanParmesan
BreadcrumbsBreadcrumbs
ButterButter
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9
Spread evenly over the casserole.
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SpreadSpread
10
Bake 30 minutes in the preheated oven until bubbly and lightly browned.
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DifficultyExpert
Ready In1 h
Servings6
Health Score15
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