Description
Chicken and pasta casserole bakes tender chicken and pasta in creamy sauce until bubbly and golden. A one-dish comfort meal that saves busy nights.
Ingredients
Scale
Main Protein:
- 1 cup diced chicken
Mixed Vegetables:
- 1 cup mixed vegetables
- 2 cups cooked pasta
Base and Binding:
- 1 can cream of mushroom soup
- 1 cup shredded cheese
- ½ cup milk
- Salt and pepper to taste
Instructions
- Heat your oven to a steady 350F. Grab a spacious mixing bowl and prepare your workspace.
- Toss the 2 cups cooked pasta into the bowl, adding the 1 cup diced chicken right on top.
- Pour in the entire can of cream of mushroom soup, then sprinkle 1 cup shredded cheese across the mixture.
- Gently stir in ½ cup milk and fold the 1 cup mixed vegetables through the ingredients.
- Season with a pinch of salt and a dash of pepper, mixing thoroughly to distribute flavors evenly.
- Coat a baking dish with cooking spray, then transfer your creamy pasta blend into the dish.
- Slide the casserole into the preheated 350F oven and bake for exactly 30 minutes until the top turns golden and edges bubble slightly.
Notes
- Swap out chicken for turkey or plant-based protein to customize the casserole for different dietary needs.
- Frozen mixed vegetables work perfectly if fresh aren’t available, making this a super convenient weeknight meal.
- For extra crunch, sprinkle breadcrumbs or crushed crackers on top before baking to create a crispy golden layer.
- Choose low-fat or dairy-free alternatives for cheese and milk to make the dish lighter and more adaptable for specific health preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 to 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg