Best 4 Chicken Pasta Casserole With Mixed Vegetables Recipes

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CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

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!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

CHICKEN & PASTA CASSEROLE WITH MIXED VEGETABLES RECIPE - (4/5)



Chicken & Pasta Casserole with Mixed Vegetables Recipe - (4/5) image

Provided by á-45241

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 400°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.

CHICKEN VEGETABLE CASSEROLE



Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

CHICKEN & PASTA CASSEROLE



Chicken & Pasta Casserole image

A healthy one-pot meal with tomato and fresh basil flavours, whole wheat pasta, chicken sausage and mixed vegetables.

Provided by 925898

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
1 teaspoon minced garlic
2 chicken sausage, slice into bite size pieces the flavoured Trader Joes varieties are great
15 ounces crushed tomatoes
2 tablespoons chili sauce, sweet
1 pinch salt
1 pinch pepper
1 pinch paprika
2 cups whole wheat pasta, spiral penne, elbow etc are best
2 cups mixed vegetables, frozen
1 bunch fresh basil, chopped

Steps:

  • Add olive oil, onion and garlic in a large pot over a medium heat. Cook for 3 minutes, or until onion has softened.
  • Add sausages. Cook for 3-4 minutes.
  • Add can of crushed tomatoes and 2 cans of water. Bring to boil.
  • Add seasonings and sweet chilli sauce to taste.
  • Add pasta. Allow to simmer for 6-8 minutes. Add extra water if it starts to boil dry.
  • (If using fresh vegetables, add at the same time as the pasta.)
  • Add frozen vegetables and fresh basil. Continue to simmer for 5 minutes.
  • Remove from heat and serve. Consistency should be slightly soupy, but not an excess of liquid.

Nutrition Facts : Calories 265.5, Fat 7.1, SaturatedFat 1.8, Cholesterol 33.6, Sodium 569.7, Carbohydrate 41.7, Fiber 3.6, Sugar 3.2, Protein 11.9

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