easy-chicken-mixed-vegetable-pasta-bake

Easy Chicken and Mixed Vegetable Pasta Bake

TOTAL
65min
PREP
20min
COOK
45min
Easy

A comforting, all-in-one weeknight dinner featuring tender chicken, pasta, and a medley of mixed vegetables, all baked in a creamy sauce. Perfect for busy evenings, this casserole reheats beautifully and can even be frozen for future meals.

550 Calories
35g Protein
45g Carbs
25g Fats

*Nutrition per serving

Chicken
Pasta
Vegetables
Casserole

Ingredients

Servings: 6
30ml (2 tbsp) Olive oil
500g (1.1 lb) Boneless, skinless chicken breasts or thighs
5g (1 tsp) Salt
2g (1/2 tsp) Black pepper
1 medium (approx. 150g) Onion
3 cloves Garlic
500g (4 cups) Frozen mixed vegetables
300g (1 can) Cream of chicken soup
240ml (1 cup) Milk
150g (1.5 cups) Shredded cheddar cheese
450g (2.5 cups) Cooked pasta
50g (1/2 cup) Breadcrumbs

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23cm x 33cm (9x13 inch) baking dish with cooking spray or a little olive oil.

2

Heat 15ml (1 tbsp) of olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with 2.5g (1/2 tsp) salt and 1g (1/4 tsp) black pepper. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, or until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

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Browning the chicken adds flavor and ensures it's cooked before baking. If it's not fully cooked through, that's okay as it will finish cooking in the oven.

3

Add the remaining 15ml (1 tbsp) of olive oil to the same skillet. Add the chopped onion and cook over medium heat for 5-7 minutes, stirring occasionally, until softened and translucent.

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Scraping up any browned bits from the bottom of the pan will add extra flavor to the sauce.

4

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Be careful not to burn the garlic.

5

Stir in the frozen mixed vegetables, cream of chicken soup, milk, and 75g (3/4 cup) of the shredded cheddar cheese. Season with the remaining 2.5g (1/2 tsp) salt and 1g (1/4 tsp) black pepper.

6

Bring the mixture to a simmer, stirring constantly until the cheese is melted and the sauce is smooth and creamy. This should take about 3-5 minutes.

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Allowing the sauce to simmer helps thicken it slightly.

7

Add the cooked pasta and the cooked chicken back into the skillet with the sauce. Stir gently to combine everything thoroughly, ensuring the pasta and chicken are evenly coated.

8

Pour the pasta mixture into the prepared baking dish, spreading it evenly. If using, sprinkle the breadcrumbs evenly over the top of the casserole.

9

Bake uncovered in the preheated oven for 20-25 minutes, or until the casserole is hot and bubbly and the breadcrumbs (if used) are golden brown.

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Keep an eye on the breadcrumbs to prevent them from burning.

10

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.

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Resting is crucial for casseroles as it prevents them from being too runny when served.

11

Sprinkle the remaining 75g (3/4 cup) of shredded cheddar cheese over the top of the hot casserole just before serving. The residual heat will melt the cheese.

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