Now the name may seem basic, but the flavor is anything but! Chicken Pasta Casserole stars tender, golden-brown chunks of chicken and bouncy penne pasta, draped in a truly beautiful chicken-mushroom-cream sauce, all of which is mixed with crisp vegetables. The crunchy parmesan breadcrumb topping just puts a bow on the whole package. You’ll be quite happy with Chicken Pasta Casserole for dinner tonight and for many nights to come!
Ingredients
- 1 cup penne pasta
- 3 tablespoons olive oil
- 6 chicken tenderloins, cut into chunks
- 1 tablespoon dried minced onion
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- garlic powder, to taste
- salt, to taste
- pepper, to taste
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 2 cups frozen mixed vegetables, of your choice
- 1 cup dry breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 2 tablespoons butter, melted
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly coat a medium baking dish with cooking spray.
Step 3 –In a large pot of lightly salted, boiling water, add the penne and cook, while stirring occasionally, until al dente, according to the package directions.
Step 4 –Drain the pasta.
Step 5 –In a skillet over medium heat, add the olive oil.
Step 6 –Add the chicken pieces to the hot oil and season them with the minced onion, the basil, the parsley, the garlic powder, the salt, and the pepper.
Step 7 –Cook the chicken pieces, stirring frequently, until they reach an internal temperature of 165 degrees F, about 5-8 minutes.
Step 8 –Add the cooked pasta, the cream of chicken soup, the cream of mushroom soup, and the mixed vegetables to the skillet and stir to combine.
Step 9 –Transfer the chicken mixture to the prepared baking dish.
Step 10 –In a small bowl, add the breadcrumbs, the parmesan, and the melted butter and stir to combine.
Step 11 –Sprinkle the breadcrumb mixture over the casserole.
Step 12 –Bake until bubbly and lightly browned, about 30 minutes.
Step 13 –Serve hot.
