Easy Chicken and Pasta Casserole with Mixed Vegetables
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- American
A comforting one-dish meal that combines tender shredded chicken, pasta, and mixed vegetables in a creamy cheese sauce. Perfect for busy weeknight dinners or when feeding picky eaters who prefer familiar flavors. The cream of chicken soup creates a rich base while cheddar cheese adds a mild, kid-friendly taste. This simple casserole bakes until bubbly and golden, making it an ideal make-ahead dish for families.
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Method
5 steps- 1
Preheat your oven to 350°F
- 2
Combine the cooked chicken, mixed vegetables, cream of chicken soup, shredded cheddar cheese, milk, and cooked pasta in a large mixing bowl and mix well
- 3
Pour the mixture into a baking dish and spread it out evenly
- 4
Bake until the casserole is bubbly and the top is golden brown
- 5
Let it cool for a few minutes before serving
Tips
Use rotisserie chicken for convenience and extra flavor in this quick casserole.
Let the casserole rest for 5 minutes after baking to help it set and make serving easier.
Good to Know
Refrigerate leftovers for up to 3 days in the baking dish covered with foil.
Assemble the casserole up to 1 day ahead and refrigerate, then bake when ready to serve.
Serve hot directly from the baking dish with a side salad or garlic bread.
Common Mistakes
Don't skip thawing the vegetables to avoid excess moisture in the casserole.
Let the casserole rest before serving to prevent it from being too liquidy.
Substitutions
FAQ
Can I use fresh vegetables instead of frozen?
Yes, but cook them lightly first since they need more time to soften than frozen vegetables during the short baking time.
How long will leftovers keep in the refrigerator?
Store covered leftovers in the refrigerator for up to 3 days and reheat individual portions in the microwave.
Can I freeze this casserole?
Yes, freeze the assembled unbaked casserole for up to 3 months, then thaw overnight and bake as directed.