Ultimate Chicken and Pasta Casserole with Mixed Vegetables

Looking for a comforting meal that brings together tender chicken, chewy pasta, and a medley of bright vegetables? The Chicken and Pasta Casserole with Mixed Vegetables is a beloved classic that’s as delicious as it is versatile. Whether you’re feeding a busy family on a weeknight, prepping meals ahead, or inviting friends over for a cozy dinner, this casserole offers a complete package: rich flavor, nourishing ingredients, and irresistible aroma.

Why You’ll Love This Casserole

• Versatile: Easily adapt the protein, veggies, and even the sauce to match your family’s preferences.
• Easy to Prepare: Straightforward steps and simple ingredients make it approachable, even for novice cooks.
• Make-Ahead Friendly: Assemble in advance and bake when you’re ready, ideal for meal prep or entertaining.
• Nutritious: Combines lean protein, whole grains, and a variety of vegetables for a hearty, balanced meal.
• Kid-Friendly: Cheesy, creamy, and full of familiar flavors that appeal to all generations.

Ingredients

The right ingredients are key to a vibrant, well-balanced casserole. Here’s what you’ll need:

• 1 cup dry fusilli pasta (or any short pasta like penne or rotini)
• 3 tablespoons olive oil
• 6 chicken tenderloins, cut into bite-sized chunks
• 1 tablespoon dried minced onion
• 1 tablespoon dried basil
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder (optional for extra flavor)
• 2 cups frozen mixed vegetables (corn, peas, carrots, green beans, etc.)
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese (plus extra for topping, if desired)
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (for that crispy finish)

Step-by-Step Instructions

This recipe comes together in a few simple steps. Here’s how to make it:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to package instructions. Drain and set aside.
2. Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken chunks, dried onion, basil, salt, pepper, and garlic powder. Sauté until the chicken is golden and cooked through, about 5-7 minutes. Remove from heat.
3. Prepare the Vegetables: While the chicken cooks, microwave or steam the frozen vegetables until just tender. Drain any excess liquid.
4. Mix the Base: In a large bowl, combine the cooked pasta, chicken, vegetables, cream of chicken soup, milk, cheddar cheese, and Parmesan. Stir until well mixed and everything is coated in the creamy sauce.
5. Assemble and Top: Lightly grease a 9×13-inch baking dish with the remaining tablespoon of olive oil. Spread the casserole mixture evenly in the dish. Sprinkle breadcrumbs and a little extra cheese over the top.
6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for about 25-30 minutes, or until bubbly and golden on top.
7. Serve: Let it rest for 5 minutes before serving. Garnish with a sprinkle of fresh herbs, if desired.

Nutritional Information

Note: Nutritional values may vary based on exact ingredients and serving sizes.

Tips and Variations

• Protein Swaps: Substitute cooked turkey, rotisserie chicken, or plant-based chicken for flexibility.
• Vegetable Options: Use any combination of frozen or fresh vegetables. Try broccoli florets, diced bell pepper, or mushrooms for a different twist.
• Cheese Choices: Swap cheddar for mozzarella, Monterey Jack, or Swiss for a flavor change.
• Make it Healthier: Use whole wheat pasta and low-fat cheese or soup. Add extra veggies for a nutrient boost.
• Gluten-Free: Select gluten-free pasta and breadcrumbs, and ensure soup is gluten-free.
• Freezer Friendly: Assemble, cover tightly, and freeze unbaked. Bake from frozen at 350°F until thoroughly hot, adding 10-15 extra minutes as needed.

Serving Suggestions

This casserole is filling on its own but pairs wonderfully with:

• Simple green salad with vinaigrette
• Steamed or roasted seasonal vegetables
• Warm garlic bread or dinner rolls
• Fresh fruit salad for a light dessert

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm individual portions in the microwave or reheat the entire casserole in a low oven (325°F) until hot throughout.
• Freeze: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Why This Recipe Works

The magic of this chicken and pasta casserole lies in its balance: the chewy pasta, juicy chicken, creamy sauce, and bursts of colorful vegetables all come together for a satisfying, homey meal. The cheese and breadcrumbs add a comforting finish that makes every bite irresistible. Its adaptability ensures it never goes out of style, easily tailored to what you have on hand or your family’s favorite flavors.

Frequently Asked Questions (FAQs)

Can I make this casserole ahead of time?

Yes! Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding 5-10 minutes if baking straight from the fridge.

Is it possible to use rotisserie or leftover cooked chicken?

Absolutely. Skip the sautéing step and add about 2 cups of diced rotisserie or any cooked chicken when mixing the ingredients together.

Can I substitute the cream of chicken soup?

You can use any condensed “cream of” soup (such as mushroom or celery) or a homemade white sauce for a lighter option.

What if I want a crunchier topping?

Top with additional breadcrumbs mixed with melted butter, or sprinkle crushed crackers over the cheese layer before baking.

How can I make this dish vegetarian?

Replace chicken with sautéed mushrooms, cooked lentils, or a plant-based meat substitute. Use cream of mushroom or celery soup for the sauce.

Pro Tips for the Perfect Casserole

• Cook pasta just until al dente to avoid mushy texture after baking.
• Mix cheeses for a more complex flavor profile.
• Let the casserole rest after baking for cleaner slices and better flavor integration.
• For extra richness, add a dollop of sour cream to the sauce mixture.

Make It Your Own

This casserole encourages creativity. Experiment with spice blends, swap vegetables based on season, or try different pasta shapes. The basic method remains the same, giving you a customizable blueprint for countless future dinners.

Conclusion

This Chicken and Pasta Casserole with Mixed Vegetables is more than a recipe—it’s a weeknight solution, a crowd-pleaser, and a warm hug in a dish. With its balance of textures, wholesome ingredients, and adaptable nature, it’s destined to become a staple in your kitchen. So preheat your oven, gather those veggies, and bring comfort to your table with every delicious forkful!

Author

Anjali Sayee

 

Anjali is an Associate Editor at StyleCraze with 7 years of experience specializing in hairstyles, hair care, and skin care. She has authored over 300 articles and offers expert advice on hair styling techniques, effective skin care routines, and tips for maintaining healthy hair and skin.

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