CHICKEN & PASTA CASSEROLE WITH MIXED VEGETABLES RECIPE - (4/5)
Provided by á-45241
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F (200 degrees C). Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish. In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole. Bake 30 minutes in the preheated oven until bubbly and lightly browned.
MIXED VEGETABLE CASSEROLE
My grandmother used to make this at Thanksgiving and Christmas to fill out the usual sweet potato casserole and dressing menu. This was always one of my favorites. It is very easy and very tasty! It is a good way to get your kids (and reluctant DH's) to eat their vegetables!
Provided by breezermom
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the frozen vegetables according to the package directions. Drain well.
- Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
- Spoon the mixture into a greased 11 x 7 x 1 1/2 inch baking dish.
- Combine cracker crumbs and butter. Stir well. Sprinkle crumb mixture evenly over the casserole. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.
Nutrition Facts : Calories 218.7, Fat 16.6, SaturatedFat 10.4, Cholesterol 45.3, Sodium 236.6, Carbohydrate 12.9, Fiber 3.7, Sugar 1.2, Protein 6.5
CHICKEN VEGETABLE CASSEROLE
"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
CREAMY CHICKEN AND PASTA CASSEROLE
Another of my kids favorites! I got this recipe from my mother-in-law and tweeked it a bit. The result has become a staple in our house! Tip: I often make this, put into two small casserole dishes, and freeze one. To bake after frozen, bake covered at 300 for an hour, then 400 for ½ hour and then 15 min uncovered.
Provided by asbusto
Categories Chicken Breast
Time 1h5m
Yield 1 Cup, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta while browning chicken.
- Sauté vegetables, add garlic for the last minute.
- In large bowl mix all ingredients well and put in 9x13 casserole dish.
- Sprinkle remaining cheese and bread crumbs on top.
- Cover and bake 30 min at 400, uncover and broil until browned.
Nutrition Facts : Calories 283.5, Fat 13.8, SaturatedFat 7.4, Cholesterol 55.6, Sodium 363, Carbohydrate 25.6, Fiber 1.5, Sugar 1.5, Protein 14.2
CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES
I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!
Provided by JENTOP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
- In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
- Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
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