This chicken pasta casserole recipe is something I dreamt up on my way home from work one night to use the ingredients I had on hand. It's great comfort food for chilly winter evenings!
Ingredients
- dry fusilli pasta: 1 cup
- olive oil: 3 Tbsp
- chicken tenderloins, cut into chunks: 6 piece
- minced onion: 1 Tbsp (dried)
- basil: 1 Tbsp (dried)
- parsley: 1 Tbsp (dried)
- garlic powder: (to taste)
- salt and pepper: (to taste)
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- frozen mixed vegetables: 2 cups
- dry bread crumbs: 1 cup
- Parmesan cheese: 2 Tbsp (grated)
- butter: 2 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
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Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
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Heat oil in a skillet over medium heat. Add chicken; season with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Stir in fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
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Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.
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Bake in the preheated oven until bubbly and lightly browned, 30 minutes. Marisa R.
