MIXED VEGETABLE CASSEROLE WITH CREAM OF CHICKEN SOUP RECIPES

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES RECIPE ...

Chicken and Pasta Casserole with Mixed Vegetables Recipe ... image

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 Chicken Baked and Roasted

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

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, CarbohydrateContent 35.4 g, CholesterolContent 47 mg, FatContent 19.8 g, FiberContent 3.7 g, ProteinContent 19.8 g, SaturatedFatContent 5.9 g, SodiumContent 926 mg, SugarContent 2.8 g

CHICKEN VEGETABLE CASSEROLE – CAN'T STAY OUT OF THE KITCHEN

Chicken Vegetable Casserole – Can't Stay Out of the Kitchen image

Chicken Vegetable Casserole is a delightful comfort food recipe. It uses chicken, mixed vegetables, cheddar cheese and cream of mushroom soup. The result is an irresistible and mouthwatering main dish meal that your family will totally enjoy. This is a terrific way to use up rotisserie chicken, plus it's economical and kid-friendly. If you enjoy Chicken Casseroles, or NOT, this is one recipe you don't want to miss out on.

Provided by Teresa

Categories Chicken Main Dish

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1/2 cup unsalted butter (softened (1 stick) )
1 cup sour creaam
1 large egg
1 cup all-purpose flour ((I used unbleached flour))
1 tsp. baking powder
1 tsp. sea salt
1/2 tsp. rubbed sage
20 oz. pkg. frozen mixed vegetables (thawed)
2 cups cubed or shredded cooked chicken (or turkey (I used 4 cups))
10 3/4 oz. can cream of mushroom soup (undiluted)
1/2 cup chopped onion
1/2 cup sharp cheddar cheese (shredded)

Steps:

Preheat oven to 400°.
Combine flour, baking powder, sea salt and sage in a small mixing bowl.
In a separate medium-sized bowl, whisk butter and sour cream.
Add egg and whisk again.
Combine flour mixture with egg mixture.
Spread the dough mixture as evenly as possible into a greased three-quart glass baking dish.
In a large bowl, combine the veggies, chicken, soup and onion.
Spoon chicken mixture evenly over top of crust.
Sprinkle cheddar cheese over top.
Bake, uncovered, at 400° for 35 to 40 minutes, or until heated through and bubbly around the edges.

Nutrition Facts : ServingSize 1 serving, Calories 452 kcal, FatContent 27 g, SaturatedFatContent 14 g, UnsaturatedFatContent 3.3 g, CarbohydrateContent 23 g, SugarContent 3 g, FiberContent 2 g, ProteinContent 28 g, CholesterolContent 157 mg, SodiumContent 979 mg

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