Chicken and Pasta Casserole with Mixed Vegetables
Chicken and Pasta Casserole with Mixed Vegetables is a hearty, family-friendly dish that combines creamy pasta, tender chicken, and colourful vegetables baked to perfection. This one-pan recipe is not only comforting but also balanced, offering protein, carbs, and nutrients in every bite. It’s quick to prepare, customizable with different ingredients, and makes an excellent choice for weeknight dinners, gatherings, or meal prep. With its golden cheesy topping and delicious flavour, this casserole is sure to become a household favourite.
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.