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
Preheat 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.
Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
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.
In a small bowl, mix the bread crumbs, Parmesan cheese, and butter.
Spread evenly over the casserole.
Bake 30 minutes in the preheated oven until bubbly and lightly browned.