Chicken and Pasta Casserole with Mixed Vegetables is the perfect one-dish meal that combines tender pasta, juicy chicken, and a colourful mix of vegetables baked together in a creamy sauce. It’s hearty, satisfying, and packed with flavours, making it an ideal comfort food for busy weeknights or family gatherings. With its golden, cheesy topping and wholesome ingredients, this casserole brings both nutrition and taste to the table.
Chicken and Pasta Casserole with Mixed Vegetables :
What makes this dish truly special is its versatility. You can use any type of pasta, seasonal vegetables, or even leftover chicken to prepare it quickly and conveniently. The combination of protein-rich chicken, fiber-loaded veggies, and carb-filled pasta makes it a balanced, filling meal that everyone will enjoy. It’s freezer-friendly, great for meal prep, and can be easily customized with your favourite spices, cheeses, or sauces.
History:
Casseroles became popular in the early 20th century as a way to create affordable, hearty meals using simple ingredients. Over the years, chicken and pasta casseroles emerged as family favorites due to their comforting flavors and versatility. The addition of mixed vegetables made them even more nutritious and colourful, turning this dish into a balanced all-in-one meal.
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Chicken and Pasta Casserole with Mixed Vegetables
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 3 cups cooked pasta (penne or rotini works well)
- 2 cups mixed vegetables (peas, carrots, corn, or broccoli)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cream of mushroom soup (or white sauce)
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tbsp olive oil or butter
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a large casserole dish.
- Heat olive oil in a pan, sauté onion and garlic until fragrant.
- Add mixed vegetables and cook for 3–4 minutes.
- In a large bowl, combine cooked pasta, chicken, vegetables, soup, milk, and seasonings.
- Stir in 1 ½ cups cheese and mix well.
- Transfer mixture to the casserole dish. Top with remaining cheese and breadcrumbs.
- Bake uncovered for 30–35 minutes, until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken to save cooking time.
- Substitute cream of mushroom soup with cream of chicken or homemade white sauce.
- Add extra cheese for a richer, creamier flavor.
- For a crunchy topping, mix breadcrumbs with melted butter before sprinkling.
- This casserole freezes well for up to 2 months.
Tips for Chicken and Pasta Casserole with Mixed Vegetables :
- Slightly undercook the pasta to avoid mushiness after baking.
- Use fresh or frozen vegetables for the best taste and texture.
- Add a pinch of paprika or chili flakes for extra flavor.
- For a healthier version, use whole wheat pasta and reduced-fat cheese.
- Allow the casserole to rest before serving to help it set.
FAQ’s for Pasta Casserole with Mixed Vegetables :
Q: Can I make this ahead of time?
Yes, prepare the casserole, cover, and refrigerate for up to 24 hours before baking.
Q: Can I use uncooked pasta?
It’s best to use pre-cooked pasta, but some recipes allow uncooked pasta if extra liquid is added.
Q: What vegetables work best?
Peas, carrots, corn, broccoli, and green beans are great choices.
Q: How can I store leftovers?
Store in an airtight container in the refrigerator for 3–4 days.
Q: Can I make it gluten-free?
Yes, substitute gluten-free pasta and soup to make it gluten-free.
Conclusion:
Chicken and Pasta Casserole with Mixed Vegetables is the ultimate comfort food that combines creamy pasta, tender chicken, and wholesome veggies in a single dish. Easy to prepare, versatile, and perfect for families, it’s a filling and nutritious option for weeknight dinners or gatherings. With simple ingredients and endless variations, this casserole is sure to become a go-to recipe for both busy nights and special occasions.