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–+ servings

Chicken and Pasta Casserole with Mixed Vegetables

This creamy chicken pasta casserole is easy to make with lots of vegetables; great comfort food for chilly evenings and will please the whole family!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup dry fusilli pasta
  • 2 cups cooked shredded chicken breast
  • 2 cups frozen mixed vegetables thawed
  • 1 can 10.5 oz cream of chicken soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Cooking spray or butter for greasing

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish with cooking spray or butter.
  2. Cook the fusilli pasta according to package directions until al dente. Drain and transfer to a large mixing bowl.
  3. In the same bowl, whisk together the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
  4. Add shredded chicken and thawed mixed vegetables. Stir until everything is evenly coated in the creamy sauce.
  5. Pour the mixture into the prepared baking dish. Sprinkle shredded cheddar cheese evenly over the top.
  6. Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is golden. For an extra‐golden crust, broil for an additional 2–3 minutes.
  7. Remove from oven and let rest for 5 minutes before serving.
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