When life gets busy and you need a go-to dish to satisfy everyone at the table, this Chicken and Pasta Casserole with Mixed Vegetables comes to the rescue. Think of it as comfort food at its best – tender chicken, perfectly cooked pasta, and a colorful mix of veggies all cozying up under a blanket of creamy, cheesy sauce. It’s the kind of meal that feels like a hug on a plate, and it’s surprisingly easy to whip up for busy weeknights or even lazy Sundays. Plus, it’s a one-dish wonder, which means fewer dishes to clean – and who doesn’t love that?
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Chicken and Pasta Casserole with Mixed Vegetables Recipe
There’s something so satisfying about a good old-fashioned casserole, isn’t there? It’s like the culinary equivalent of wearing your favorite hoodie – warm, cozy, and reliable. This Chicken and Pasta Casserole with Mixed Vegetables does all of that and more. The recipe has plenty of room for creativity, too. Not a fan of peas and carrots? Swap them out for broccoli or zucchini. Have some leftover shredded chicken from last night’s roast? Toss it in and skip the stovetop. Here at BellRecipes, we know life can get chaotic (hello, soccer practice and work deadlines!), which is why we absolutely love dishes like this. It’s simple, satisfying, and lets you throw just about anything from your fridge into the mix, making it a real lifesaver for using up ingredients on their last leg. So, let’s get cooking and make the ultimate one-dish dinner you’ll come back to again and again!Why You’ll Love This Recipe
- Hearty and filling for the whole family
- Perfect for busy weeknights, ready in under an hour
- Combines protein-rich chicken with healthy vegetables
- Customizable with your favorite veggie choices
- Only one pan needed, so cleanup is a breeze
- Cheesy, creamy comfort food that kids and adults alike will love
- Ideal for meal prep and reheats beautifully
Key Ingredients and Substitutions
- Pasta: Opt for penne, rotini, or elbow macaroni. Gluten-free pasta works too.
- Chicken: Use cooked shredded chicken or rotisserie for convenience.
- Veggies: Classic options are peas and diced carrots, but feel free to swap in broccoli or cauliflower.
- Creamy Base: Cream of mushroom or chicken soup works great – or swap it for a homemade béchamel sauce.
- Cheese: Cheddar is a go-to, but try mozzarella or a blend for variety.
How to Make the Recipe (Step-by-Step)
- Step 1: Preheat your oven to 375°F and grab a large casserole dish.
- Step 2: Cook your pasta according to the package directions until al dente. Drain and set aside.
- Step 3: In a large mixing bowl, combine cooked pasta, shredded chicken, veggies, soup, and half of the shredded cheese. Stir well.
- Step 4: Pour the mixture into your casserole dish, spreading it evenly.
- Step 5: Top with the remaining cheese and bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden.
- Step 6: Remove from the oven and let it cool for about 5 minutes before serving. Enjoy!
Expert Tips for Success
Cook your pasta slightly underdone (al dente), so it doesn’t get mushy when baked.
Use a rotisserie chicken to save time and make prep a breeze.
Add a sprinkle of breadcrumbs on top before baking for some crunch.
Don’t overfill your casserole dish to avoid bubbling over in the oven.
Variations and Customizations
Feeling adventurous? Try swapping the chicken for ground turkey or sausage. Make it vegetarian by leaving out the chicken and adding more vegetables like mushrooms or zucchini. For added heat, toss in some red pepper flakes or diced jalapeños. And if your family loves bacon, sprinkle cooked, crumbled bacon on top for an extra flavor punch. Looking to lower the carbs? Sub in cauliflower rice for the pasta.
Nutritional Information
This Chicken and Pasta Casserole with Mixed Vegetables is a balanced dish containing fiber, protein, and essential nutrients. On average, one serving provides around 400-450 calories, with approximately 25g of protein, 30g of carbs, and 15g of fat. Veggies like peas and carrots add vitamins A and C, while the cheese contributes calcium. If you’re looking to cut fat, using light cream soup or reduced-fat cheese are easy modifications to keep it lighter.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F until thoroughly warmed, or use the microwave for a faster option. If reheating in the oven, cover the casserole with foil to keep it from drying out. This dish also freezes well! Portion it out into individual containers for meal prep and freeze for up to 3 months. Just thaw in the fridge overnight before reheating.
Recipe Card of Chicken and Pasta Casserole with Mixed Vegetables
Ingredients list
- 1 cup dry fusilli pasta
- 3 tablespoons olive oil
- 6 chicken tenderloins, cut into chunks
- 1 tablespoon dried minced onion
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- garlic powder to taste
- salt and pepper to taste
- 1 can condensed cream of chicken soup 10.5 ounce
- 1 can condensed cream of mushroom soup 10.5 ounce
- 2 cups frozen mixed vegetables
- 1 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons butter, melted
Step-by-Step Instructions
- Fire up your oven to 400°F (200°C) and give your medium baking dish a light greasing to get things started right.
- Let a generous pot of salted water reach a lively boil, then toss in the fusilli. Stir it occasionally until it’s just right—tender, yet delightfully firm, taking about 10 to 12 minutes.
- Warm the skillet over medium heat, drizzle some oil, and add the chicken seasoned with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook until things are tender and juicy, with the chicken cooked through. Mix in your pasta, soups, and those lovely mixed veggies, transferring all to your prepped dish.
- In a separate bowl, blend your bread crumbs, parmesan, and melted butter. Sprinkle this delightfully crunchy mixture on top of the casserole for that perfect finishing touch.
- Slide your casserole into the awaiting oven. Let it bake until bubbling with joy and a charming golden top, for around 30 minutes.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I make this casserole ahead of time?
Yep! Assemble it, cover with foil, and store it in the fridge for a day before baking. Just adjust the baking time to ensure it heats through.
What type of pasta works best?
Short pasta like penne, rotini, or elbow macaroni hold up well in casseroles but feel free to use your favorite type.
Can I freeze leftover casserole?
Absolutely! Store it in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How can I make this gluten-free?
Swap regular pasta with gluten-free pasta and use a gluten-free canned soup or homemade option.