Chicken and Pasta Casserole with Mixed Vegetables Recipe

Name: Chicken and Pasta Casserole with Mixed Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 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 (10.5 ounce) can condensed cream of chicken soup; 1 (10.5 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

Cook Time: 45 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

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 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 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

Directions

Step 1: Preheat the oven to 400F (200C). Lightly grease a medium-sized 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 but firm to the bite, about 10 to 12 minutes. Drain and set aside.

Step 3: While the pasta cooks, heat olive oil in a skillet over medium heat. Add chicken chunks and season with dried minced onion, basil, parsley, garlic powder, salt, and pepper. Cook, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear.

Step 4: Stir in the cooked fusilli, cream of chicken soup, cream of mushroom soup, and frozen mixed vegetables into the skillet with the chicken. Mix well to combine.

Step 5: Transfer the mixture into the prepared baking dish.

Step 6: In a small bowl, combine the bread crumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the casserole.

Step 7: Bake in the preheated oven for about 30 minutes, or until the casserole is bubbly and lightly browned on top.

Cooks Note

If you happen to have a loaf of two-day-old beer bread, it works perfectly for the bread crumbs in this recipe. Its crumbly texture and sweet flavor make it even better when baked to a crispy golden finish!

Nutrition Facts (per serving)

Calories: 395
Fat: 20g (25% Daily Value)
Saturated Fat: 6g (30% Daily Value)
Cholesterol: 47mg (16% Daily Value)
Sodium: 926mg (40% Daily Value)
Total Carbohydrates: 35g (13% Daily Value)
Dietary Fiber: 4g (13% Daily Value)
Total Sugars: 3g
Protein: 20g (40% Daily Value)
Vitamin C: 7mg (8% Daily Value)
Calcium: 108mg (8% Daily Value)
Iron: 4mg (21% Daily Value)
Potassium: 368mg (8% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This creamy chicken pasta casserole with mixed vegetables is a beloved comfort food. It's an easy-to-make dish that combines chicken, pasta, vegetables, and a rich, savory sauce, perfect for satisfying the whole family on a chilly evening. But beyond its taste, theres more to this dish than meets the eye.

History of Chicken and Pasta Casserole

The origins of the casserole are rooted in American home-cooking traditions, particularly from the mid-20th century when convenience foods such as canned soups became popular. The idea of layering ingredients like pasta, meat, and vegetables in a single dish was a way to create hearty, affordable meals that could be easily baked. The chicken and pasta casserole, in particular, gained popularity for its versatility, as home cooks could use whatever ingredients were on hand, including canned soups, frozen vegetables, and leftover meats. This dish became a staple for busy families looking for a quick and satisfying dinner solution.

Regional Variations

Although the chicken and pasta casserole is a quintessential American dish, it has seen various regional adaptations. In the South, for instance, you may find casseroles that incorporate a spicier, more robust flavor with ingredients like jalapeos or southern-style biscuits on top. Meanwhile, in the Midwest, its not uncommon to see this dish made with creamy cheese sauces or topped with a crunchy breadcrumb crust. Across the country, the casseroles base chicken and pasta often stays the same, but the seasoning and add-ins vary based on regional tastes and available ingredients.

Differences from Similar Dishes

While this casserole shares similarities with other baked pasta dishes, such as macaroni and cheese or baked ziti, there are key differences. The chicken and pasta casserole is typically more vegetable-heavy, offering a balance of protein, fiber, and vitamins. Its creamy sauce made from a combination of cream of chicken and cream of mushroom soups provides a rich, comforting texture that differs from the cheesier sauces often used in other baked pasta dishes. The addition of bread crumbs and Parmesan cheese on top creates a crispy contrast to the creamy filling, which is not a typical feature in many pasta casseroles.

Where It's Commonly Served

Chicken and pasta casserole is a versatile dish that can be served in a variety of settings. Its commonly found as a family dinner, where its simple preparation and ability to feed several people make it a popular choice. Its also a common dish to bring to potlucks, church gatherings, or community events because of its wide appeal and ease of transportation. In colder months, this casserole makes an excellent meal for a cozy night in, providing comfort and warmth. Many home cooks also appreciate its ability to be made ahead of time and reheated, making it ideal for busy weeknights or when preparing meals in advance.

Interesting Facts

The word casserole comes from the French term for saucepan, which originally referred to the cooking vessel used to bake these one-dish meals.
This dish can be easily modified to accommodate dietary preferences or restrictions. For example, swapping out the cream of chicken and mushroom soups for dairy-free alternatives makes it suitable for vegans or those with dairy allergies.
Leftovers from the casserole can be turned into a delicious lunch or dinner the following day, as the flavors tend to deepen with time.
Chicken and pasta casseroles are often considered "comfort food" because they are hearty, filling, and evoke memories of home-cooked meals from childhood.

In conclusion, the chicken and pasta casserole with mixed vegetables is more than just a simple dish. Its a versatile, comforting meal that reflects the creativity of home cooks across the United States. With endless possibilities for customization and an enduring place in family kitchens, it remains a favorite for good reason.

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FAQ about Chicken and Pasta Casserole with Mixed Vegetables Recipe

To store leftovers, allow the casserole to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When reheating, add a little milk or broth to maintain moisture.

Yes, fresh vegetables can be used instead of frozen. Just make sure to cook them slightly before adding them to the casserole, as they may release more water during baking.

Absolutely! You can substitute the fusilli pasta with any other pasta you prefer, such as penne, rotini, or elbow macaroni. Adjust the cooking time based on the type of pasta you choose.

Yes, to make this dish gluten-free, use gluten-free pasta and make sure the cream of mushroom and cream of chicken soups are gluten-free. You can also use gluten-free breadcrumbs for the topping.

Yes, you can substitute the chicken with turkey, ground beef, or even tofu for a vegetarian option. If using ground meat, cook it through before adding it to the casserole.

If the casserole is too dry, you can add a bit of extra liquid, such as milk, chicken broth, or even sour cream. You can also mix in some additional cheese for creaminess before baking.

Yes, this casserole can be assembled ahead of time. After preparing the dish, cover it tightly and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it's coming straight from the fridge.

Yes, you can use any cheese you like for the topping. Parmesan works well, but you can substitute with cheddar, mozzarella, or a blend of Italian cheeses for a different flavor.

To reheat, cover the casserole with foil and place it in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes, depending on the amount.

Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and bake it as instructed.

Comments

kelly

10/06/2025 01:52:54 PM

this recipe is worth 5 stars because it can be modified to taste well. it is too dry on its own, and i recommend adding another can of soup or additional milk/sour cream. i also changed the vegetables - i included brocolli, peas, and mushrooms; and spices - italian seasoning with garlic/onion. this is also the perfect recipe to use with whole wheat pasta - as you can't taste the pasta. very easy to modify.

ProudRye7930

11/03/2024 06:17:21 PM

Great base to work with and easily modified for what I had on hand and needed to use up. Chopped squash, zucchini, asparagus and onion. Added can of sliced carrots. Used ziti pasta, and boneless chicken thighs that I seared and chopped up. Also added abt 1/2 C sour cream to the soup mixture and abt 1/2 C left over beef broth that needed finishing off. Put everything into the cast iron skillet I seared the chicken in and topped with bread crumbs (left over stuffing mix) and 1/2 can of fried onions to finish that off. Did not fool with the melted butter and just sprayed the top with Avocado oil. Baked it right up. Turned out FABULOUS! I LOVE a recipe that can be so flexible like this to mix and match odds and ends that need used up.

Elaine L

03/19/2020 05:36:16 AM

This is a great basic recipe. I made it the first time pretty much as is in a pinch when a friend was sick and needed a meal, just substituted frozen broccoli for the frozen mixed vegetables. I used rotini pasta because I couldn't find fusilli. I've made it for us a few times since and made some other adjustments. I used about a 1/2 cup of diced onion and 3 medium minced garlic cloves instead of the dried minced onion and sauteed it until opaque before adding the chicken, herbs, and seasonings to the pan to cook. I added 8 oz. sliced crimini mushrooms that I had sauteed separately with a small amount of butter and garlic powder with the remaining ingredients. I stirred in about 1/4 to 1/3 cup of chicken broth to the mixture before baking for extra moisture. I also halved the bread crumb mixture and found it was plenty for us.

Brian

09/26/2025 02:39:28 AM

Changes made: -Used chicken thighs instead of tenderloins .75kg instead of .5kg (1lb) full package -used fresh onion 1/4 of large onion instead of dried -2 cloves of fresh garlic chopped instead of dried -added a 1/4 of yellow bell pepper (green or red bell also would work - added a couple of cups of cooked broccoli -added 1/2 cup sour cream and 1/2 cup milk all other ingredients the same Changes in method: cooked chicken thighs and when almost 3/4 done added chopped onion , bell pepper and garlic. mixed all other ingedients together in bowl and then added cooked chicken mixture, poured into casserole and added bread topping. cooked 30 min in oven Delicious: perfect moisture, not too dry but also not too moist

Christine Kohn

08/26/2019 12:39:18 AM

Just popped this dish out of the oven! It smells heavenly! AND, I made it entirely GLUTEN FREE! Cut up 2 large chicken breasts, used 2 dry cups of GF penne rigate, 2 cans of Progresso GF cream of mushroom soup, used same spices for cooking chicken plus added some Mrs Dash’s Italian Medley seasoning. The Progresso soup has more liquid than a condensed soup. I added sour cream, a little shredded pepper jack & sharp cheddar cheeses. Poured it into baking dish. Took GF multigrain bread & ran it through food processor for crumbs, then mixed it with butter & Parmesan/Romano cheese & spread it on top. Baked 30 minutes @ 400. My husband loved it....it was delicious!! This is certain to become a favorite! Thank you for the recipe.

jspice

06/21/2019 01:38:27 AM

I would give this recipe 3 stars if made as it is written due to the dryness. Even using the recommendations of other reviews to add milk, it is still dry, especially if you reheat leftovers. To fix this, in addition to adding a cup of milk, only add half off the breadcrumbs. To add a little more flavor, you can also drizzle a about 1/4 cup ranch dressing to the breadcrumb topping.

ReBecca McDonald Orgill

12/09/2019 12:59:30 AM

I used 2 cups of dry rotini noodles, added about 6 oz. of sour cream, and a tiny splash of beer to the bread crumbs. I also used a steamer bag of frozen mixed vegetables for time and convenience. Definitely will make again! Picky husband and toddler approved!

Ang

08/14/2020 11:32:41 PM

This was a hit! I used 2 cups pasta instead of 1, two cans cream of chicken soup instead of cream of mushroom.. added a little less than a cup of cream, and a little less than a cup of sharp cheddar. I also used shake n bake, mixed with Parmesan cheese, and 4 tbsp of melted butter for the topping mixed with some salt, pepper, a little garlic powder and Italian seasoning.. and it was nice and crispy which added a wonderful texture. It turned out delicious! Will definitely make again...and again...

Lisa

06/16/2020 02:54:27 AM

Used leftover rotisserie chicken. For the mixed veg, I sauteed onion, mushrooms, garlic,and fresh spinach that needed to be used up. Tossed in 675g of frozen tortellini. Oh and I added a cup of sour cream for a creamier sauce to cook the tortellini in! If I hadn't sauteed the veg, this casserole would have taken about 5 minutes to assemble with the leftover chicken and frozen tortellini, frozen broccoli? Thanks for this versatile and easy recipe!

GoldFeta2162

05/16/2025 01:29:26 AM

I totally agree with previous commenters! This needs a lot of extra "juice" to be absolutely delicious. For starters.. I added almost a full cup of half and half in by the end of it all. I mixed some into the skillet when I added the creams of mushroom and chicken. I also poured some on top of the casserole dish to sit in the bottom and soak in while it cooked. I also reserved about a half a cup of pasta water and mixed that in when I added the noodles. I feel it would be WAY too dry otherwise. I minced up a real yellow onion and cooked it down first before adding the chicken in. I also added in spice - red chili flakes, cajun seasoning and red cayenne pepper. Lastly, I used ground chicken and I subbed out fusilli for cavatappi chickpea protein pasta. It was delicious and made it slightly less guilty! All in all with the modifications it was absolutely DELISH and will become a staple in our house - so it gets 5/5 from me!

Leslie Mack

09/17/2023 12:45:15 AM

Doubled the recipe and used chicken thighs, but well cleaned. Used 4 cups of fresh cubed zucchini and about a cup of fresh broccoli. Also 2 cloves of garlic. Everyone loved it!

Amylee Melfy

09/08/2025 10:19:00 PM

I liked it just missing something. I will try it again and just tweak it a little

chavitoheat

07/29/2025 03:30:45 AM

I used the budget friendly version posted on YouTube and I loved it! Very flavorful and filling.

SmartMead3879

05/10/2025 09:54:52 PM

I added about 3/4 to 1 C whole milk to improve creaminess of baked casserole. And real onion.

Xochitl Ortiz

02/24/2025 03:25:52 PM

My 2 y.o. ate this with no problems so that's a major win! my spouse said it was really good. thanks so much & thank you to the reviewers for the good adjustment ideas. love this site.

Richard Brown

01/23/2025 10:57:51 PM

Perfect for busy nights or lazy days.

smru

12/10/2024 04:05:28 PM

It's odd for a recipe to tell you the number of chicken tenderloins to use and not the pounds. Chicken tenderloins vary a lot in size, so how many pounds of chicken should be used in this recipe? One pound?

Diane Mavaro Cummings

11/15/2024 06:52:43 PM

I added some Italian cheese blend under the bread crumbs + Parmesan cheese . It was good but next time I think I may also try adding a can of fire roasted tomatoes with garlic and basil .

ZippyJam8115

11/13/2024 02:55:33 AM

Didn't have cream of chicken so added chicken noodle... no problems...added mixed brocoli and cauliflower as well. Mixed some mozzarella cheese into breadcrumbs with parmesan. Very successful... have plans to mix it up further next time.

OrangeChai1539

07/29/2024 10:25:38 PM

I used chicken breasts and boiled and shredded it I left out the soups and used Alfredo sauce very good

Cook Time: 22 minutes