Baked Chicken and Vegetable Casserole with Pasta
A comforting one-dish meal combining tender chicken, mixed vegetables, and pasta in a creamy cheese sauce. This hearty casserole is perfect for busy weeknights or feeding a family, offering familiar flavors that appeal to all ages. The dish bakes until golden and bubbly, creating a satisfying texture contrast between the creamy interior and lightly browned top. Simple to assemble using cooked ingredients, it's an ideal way to use leftover chicken and create a complete meal with minimal prep work.
Ingredients
- 2 cups cooked chicken
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 cups cooked pastacooked rice1:1gluten-free option
changes texture slightly
Instructions
- 1
Preheat oven to 350°F
- 2
Mix together cooked chicken, frozen mixed vegetables, cream of chicken soup, shredded cheddar cheese, milk, and cooked pasta in a large bowl
- 3
Pour mixture into a casserole dish
- 4
Cover with aluminum foil and bake for 45 minutes
- 5
Remove foil and bake for additional 15 minutes until top is golden and bubbly
- 6
Let cool for a few minutes before serving
Tips
Use rotisserie chicken for quick prep and extra flavor in this easy casserole.
Don't thaw frozen vegetables - they'll cook perfectly during baking time.
Let casserole rest 5 minutes after baking for easier serving and better texture.
Good to Know
Refrigerate leftovers up to 3 days in covered container. Reheat individual portions in microwave or oven until heated through.
Assemble casserole up to 1 day ahead, cover and refrigerate. Add 10-15 minutes to baking time if cooking from cold.
Serve hot as a complete meal. Pairs well with a simple green salad or dinner rolls.
Common Mistakes
Don't skip covering with foil initially to prevent top from browning too quickly before center heats through.
Avoid overcooking pasta initially since it will continue cooking in the oven.
Substitutions
Gluten-Free Swaps
changes texture slightly
General Alternatives
FAQ
Can I freeze this casserole?
Yes, assemble and freeze unbaked up to 3 months. Thaw overnight in refrigerator before baking, adding extra 15-20 minutes to cooking time.
What if I don't have cream of chicken soup?
Use cream of mushroom, celery, or make a white sauce with butter, flour, and chicken broth for similar creamy texture.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat portions in microwave 1-2 minutes or oven at 350°F until warmed through.