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!

Chicken and Pasta Casserole with Mixed Vegetables

dry fusilli pasta

olive oil

chicken tenderloins,

onion

salt and pepper

garlic powder

basil

parsley

(10.75 ounce) can condensed cream of chicken soup

(10.75 ounce) can condensed cream of mushroom soup

mixed vegetables

dry bread crumbs

Parmesan cheese

butter, melted

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.


this recipe is worth 5 stars because it can be modified to taste well.  it is too dry on its own, and i recommend adding another can of soup or additional milk/sour cream.  i also changed the vegetables - i included brocolli, peas, and mushrooms; and spices - italian seasoning with garlic/onion.  this is also the perfect recipe to use with whole wheat pasta - as you can't taste the pasta.  very easy to modify.

This dish was terrific.  Instead of the chicken tenderloins, I just used  leftover roasted chicken that I had in the fridge.  I also added a bit of milk and sour cream on top of the mixture once it was in the baking dish.  I spread it on sort of like a frosting, before adding the bread crumbs.  I also splashed a bit more milk around the edges just to liquify it a little more.  It turned out perfect!  My whole household said that I should make this again.  It was a hit!

I really liked this recipe and will be making it again. I used 2 cans of cream of mushroom soup because it was all I had and it turned out very good. I was in a huge rush when I chose this recipe however (a hungry 2 year old yanking at my leg) so I didn't read the reviews till after. Next time the change I'll be making is adding some milk because it was a tad dry. Not terrible but it did seem to need a bit of milk. I used some alphabet shaped whole wheat pasta to make it kid friendly and my 2 year old gobbled it right up happily! Definitely recommend this recipe, it was quick and easy and uses basic staple foods.

EXCELLENTE! PERFECTO!
If my picky-eater kids love it, then it's gotta be delicious!
DOUBLED THE RECIPE:
3 CHICKEN BREASTS, CUBED
1 ONION, CHOPPED
3 CLOVES ONION, PRESSED
SAUTEED IN OIL/OLIVE OIL
BOILED ONE BAG OF ROTINI 
USED 1 BAG OF FROZEN MIXED VEGETABLES
2 CONDENSED MUSHROOM SOUP
2 CONDENSED CHICKEN SOUP
ADDED 2/3 CUP MILK
1 CUP DRY ITALIAN BREAD CRUMBS
SALT/PEPPER TO TASTE
SPRINKLED PARSLEY FLAKES/BASIL FLAKES
MIX TOGETHER.
BAKE IN 9X13 GREASED PAN FOR 35-40 MINUTES OR UNTIL TOP IS BROWNED.
NOT SOUPY AND NOT TOO DRY, JUST PERFECT! DIDN'T HAVE TO ADD CHEDDAR CHEESE. 
LET IT SIT FOR A FEW MINUTES BEFORE CUTTING AND SERVING.
5 STARS FOR SURE!

I used two cups of pasta and cut the soup down to one can.  I think the recipe would be way too soupy as written.  I was out of bread crumbs, so I just topped the casserole with parmesan.  It came out pretty good and is a nice, easy, one-pot meal for nights when you don't really feel like cooking.

I had some leftover baked chicken which tasted terrible.  Thanks for this recipe; it turned nasty into tasty!  I used cream of chicken soup with 8oz plain yogurt and about 1/3 C milk, (instead of an additional can of soup) and organic seasoning blend with garlic pepper for seasonings also mostaccioli instead of fusilli.  A Delicious adaptable casserole!!

I was looking for comfort food casserole and this is exactly what I was looking for.  My husband ended up making this recipe because I was too sick to cook.  The only thing both he and I decided was that the bread crumbs don't really work because they just get soggy, especially when reheating leftovers.  We suggest using grated mozza cheese and letting it brown and bubble in the oven.  Good flavors.

My husband really enjoyed this dish...I thought it was okay.  I had to make a few substitutions based on the ingredients I had at the time: I used bowtie pasta, I used only cream of chicken soup, and I added some milk like some of the other reviews suggested.  It had alot of flavor and was not dry at all.  I'm just not sure that I would ever make it again.

okay as a casserole. needed some milk or water with the soup to make it creamier.

I love this recipe!  I was frantically looking for something to cook last night, when I found this one.  Of course, I substituted what I had on hand:  cream of celery instead of chicken/ mushroom, and 1/2 packet dry leek soup mix instead of all the herbs.  I added about 6 oz sharp cheddar cheese.  It came out fantastic!  Perfect comfort food.

Pretty good casserole! Make sure to add one can of milk or casserole comes out way too dry- but my family and I definitely enjoyed it and I will make it again!

This recipe was a big hit at dinner! I whisked the cream soup together with half a can of vegetable broth to give it extra moisture. I also added marjoram and pearl onions to the mix. Very tasty - glad I found this recipe!

I added a few more spices, Italian , thyme and poultry seasoning. I also added about 1/4 cup of half and half.  This was a DELICIOUS. My wife fell in love with it. Great Recipe.

I tweaked this as per other reviews suggested- seasoned chicken with whatever I had (cut into chunks); used over 2 cups of pasta (penne); used 2 cans of cream of chicken soup only; added a can &amp; a half of skim milk; added several spoons of fat free sour cream; added about a cup of shredded cheddar cheese that I had on hand; and used 4 tbs of butter + enough bread crumbs &amp; parmesan cheese (kraft sprinkles, not grated) to coat the entire dish. It all fit in a 9x13 pyrex.

Came out delicious. I suggest you tweak it with whatever you have on hand- worked for me!

Used a little more pasta than the recipe called for and I prefer crackers on top to the bread crumbs.  Otherwise a tasty, warm hot dish.


This recipe was really good.  I added about a half cup of chicken broth to the mixture before baking and the consistency turned out great.  I would definitely recommend adding grated cheese on top  - cheddar was great - for a little extra flavor.

I love this recipe!  I've made it multiple times and it always goes over well!  I do add more pasta than the recipe calls for, and always make a vegetarian version for the vegetarian in our house.

My family and I loved this. I followed the recipe as stated but added a can of milk. It was great! Definitely will make this again. My very picky 8 year old asked for seconds.

I think it turned out great. I followed the recipe as is and it was great. The breading mixture on top added the perfect amount of crunch to it. Will be making again.

This is easy &amp; easy to adapt to your own preferences. Very filling &amp; tasty, great for a weeknight dinner. I added some milk to thin it a bit, used just cream of mushroom soup, &amp; added some dry mustard,  peas &amp; carrots. Will definately be making this again.

I think it needs to be creamier and punched up with a little heat; like adding curry to the chicken.  It is, however, an easy way for the kids to enjoy their vegetables.  

Made this recipe tonight, it was wonderful and super easy.  Based on the previous reviews I used 2 cans of cream of chicken and 1 can of cream of mushroom soup. I also added 1/2 cup milk and a can of sliced mushrooms. I did not use the bread crumbs or Parmesan cheese nor any kind of topping, it was good enough without it.  From my 18 month old granddaughter to my husband, all loved it. Will make again many more times.

I used an entire box of whole grain pasta. Even though it was more than a cup of pasta I still used only the 2 cans of soup. To make up the difference I used about 1 1/2 cups of fat free sour cream I had that needed using and a splash of milk. I used just peas, carrots and corn for the veggies. I also used a little bit of pepper flakes along with the other spices and added about 1/2 of a cup of parmesan in with the soups. It wasn't my favorite recipe ever but the kids each had 3 helpings and so did my mom who generally doesn't like pasta. So over all I would say it was a success.

Delish!  I used elbow macaroni, cause that's what I had on hand and I added about 1/2 cup diced yellow peppers, 1/4 cup diced onions, minced garlic, chix soup, celery soup, about 1/2 cup milk, can mixed veggies (would have used broccoli, if I'd had it), covered with foil and baked about 45 min.  It was a little soupy so I added little mozz cheese on top and toped that with ritz crackers/parm/butter mixture and baked about 10 more minutes, uncovered.  My hubby loved it and wants the leftovers again tonight.

Love it! I use whole wheat pasta, bake the chicken first, and add tons of veggies I have around the house to make it a little healthier!

I made this today and I really enjoyed it.I made my bread crumbs from 100% wheat bread, it was delisous.

This recipe was really good, I made changes though. 
I oven baked the chicken breasts with seasonings, so they didn't get dry in the frying pan. For the vegetables I used fresh broccoli and fresh zucchini, white onion chopped finely. 
I chopped the cooked chicken in smaller pieces and added it to the frying pan with the oil. I added the white onions, zucchini and broccoli. I cooked those for a few minutes, seasoned as it was needed. 
I stired in only one can of mushroom soup and mixed it well. Added the cooked pasta, mixed again. I added 1/4 cup milk to thin it out so it isn't so dry. 
I used panko bread crumbs and parmesan cheese mixed with melted butter and put on top. Baked at 425 for about 20 minurea, delicious. I would make it again :)

This is a quick easy recipe and mine was not dry at all! Instead I used 2 cups pasta, 1 can of condensed soup, a dollop of sour cream, and drizzled milk around the edges half-way through baking. Also crumbled potato chips on top are delicious!

Delicious! I don't ever change a recipe, but in this case I had to use what I had on hand: leftover rotisserie chicken, a jar of Alfredo sauce, a can of Cream of Mushroom, elbow macaroni and no veggies.  It was excellent! Not dry at all and very tasty...a keeper. Next time I plan on using some veggies though. Thank you for sharing this simple and delicious recipe :)

I used spaghettini as my pasta, broccoli, cauliflower and carrots(in the bag!)canned mushroom slices, cream of chicken soup with 1 canful of milk, parmesan cheese 1/2 cup shredded cheese, all added after I sautéed chopped chicken tenders.  Man, it tasted great!!!

I recently made this and it was very good! Not amazing, but definitely tasty and not hard to make.  I made the following substitutions: 2 cans cream of chicken instead of one mushroom and one chicken, 2 cups pasta instead of one, 1 cup mixed veggies instead of two, and I didn't make the topping of cheese/butter/breadcrumbs.  The casserole was not too soupy. It was definitely moist though! Without the topping a few of the noodles on top got a little tough but the rest was good.   I cooked it in a 9x9 dish. If you make the recipe as stated it's too small for a 9x13.

Yummy! Added 1 cup motzerella cheese to the main part. Added 1 cup Parmesan cheese to topping. Should have added 3/4 - 1 cup  milk and 4 chicken breasts instead of 2. Also added 1 1/2 cup pasta instead of 1.

I followed the instructions but with some changes. I used 2 1/2 cups fusili tri-colored pasta, 4 chicken breasts cubed, 2 cups frozen mixed veggies (peas, corn, carrots), 2 cans cream of chicken, fresh minced garlic, and panko bread crumbs, no butter. Halfway through baking, I added the half cup of milk other reviewers suggested to keep it moist.

It came out creamy and delicious. The husband thought it was great. No complaints except for what I would change for myself. The amount of chicken I used was a lot in proportion to the pasta/veggies. I'll use 3 breasts next time. And I'll use fresh veggies of my choice instead of frozen, mixed. I also forgot to add salt. It needed a bit of salt.

So good!!  I used 2 chicken breasts for this recipe and used fresh vegetables, 1/2 green pepper, 1/2 orange pepper, 1/2 yellow pepper and some broccoli crowns.  

Family loved it. I was surprised because they don't usually like the vegetables. I doubled the receipe and left the butter out.

i added about a 1/2 cup milk because of other reviews say it was a little dry. it came out great with this minor change

Just used a whole bag of frozen veggies (about 3 cups) and doubled the pasta. I think next time, I'd throw in one more can of cream of mushroom too. Overall everyone like it. In our convection oven I found it only took 15 minutes to be ready.

I loved this recipe! My family went back for seconds even thirds.  While cooking my chicken I add a splash of Marsala wine and some Greek seasoning, it was amazing. Mastacoli for the pasta was perfect match.

After all the rave reviews I was expecting more. I agree with other reviewers that a bit of milk or broth would make the sauce creamier. This was actually better left over than the day I made it. The recipe does not tell you to cook the vegetables but I recommend doing so. I had to add additional seasoning at the table to make it edible. I used some garlic salt and some Meijer salt free all purpose seasoning.

I don't know why my casserole turned out so tasteless, but unlike other reviewers, it didn't taste like anything more than cream soup and noodles. I did use 1 can of milk based on so many reviewers' suggestions, chicken breast instead of tenderloins, and used fresh onion and garlic instead of the dried onion and garlic salt. Other than those changes, I followed it to a T. Those changes I made should have only increased the flavor, yet it didn't.

There's a lot of leftovers, so I added some sour cream and can only hope that maybe it gets better after the flavors meld overnight, and the sour cream helps a little. Sorry, but something went wrong, or it's just not the dish for us.

After reading other reviews, I added probably a cup or cup and a half of organic cream to the casserole.  Unfortunately I did not have mixed vegies on hand but got by just fine with broccoli.  Also, I cut up a whole chicken (again because that is what was on hand) instead of just the chicken breasts. I made this for a crew of men that I feed everyday, and they thought it was great.

4.5 : )   Hate canned and frozen vegetables and only use them as a last resort.  Also used 3 chicken breasts.  Added broccoli and cauliflower florets to the pasta in the last few minutes of cooking and nuked a bunch of fresh mushrooms, drained them.   Also sauted some fresh onion and garlic and increased the topping a bit, YUMMY!!!  Otherwise, everything the same other than a bit more pasta.

Thought this was good - not amazing, but good...I did add some milk and extra veggies. I will make again.

This will now be called Chicken Pot Pasta in my house.  You're welcome.  This was easy, really good, and my three year old went to town on it.  Hooray!  I switched the cream of chicken (not a fan) for a second mushroom as indicated by others, added a little Szeged Chicken rub in lieu of salt and pepper, and probably used extra veggies, but pretty much verbatim.  Great stuff!

I found it to be good. Solid. My socks weren't blown off. Spice give it alot of flavor.

I followed the recipe as written and found it to be bland and a little dry. It was edible, but I probably wouldn't make it again

Update: 2 cups of wheat fusili, 1 cup frozen peas, 1 cup frozen corn 2 cans of cream of chx soup, 1 can of milk, some onion salt, garlic powder, a bit of salt and pepper, half the bread crumbs but double the butter. DELICIOUS!
Last time: I used 2 frozen chx breast, which I boiled till cooked and a cup of elbows pasta and followed the recipe.

before topping with the bread crumbs i simply added a delicious layer of prepared nacho cheese (nacho cheese from a can, milk, jalapeno juice), then covered everything with the bread crumbs. it adds a richer creamier cheesier texture

I have made this recipe quite a bit since finding it and I always follow it exactly. A lot of the reviews say it was too dry but I never have a problem with that. This makes for great leftovers too.

This was ok. Decent. Not the greatest but not the worst. I added a 1/4 cup milk because it seemed dry when I mixed all the ingredients. I used fresh potatoes and carrots cubed (and boiled first) instead of frozen veg and vegetable spiral noodles. I added fresh garlic instead of powder. I believe my additions made this better than it would have been. Also the soup base tastes much better with one can mushroom soup and one can cream of cheese vs the cream of chicken.

I made this exactly and I had no problems!  The only thing I did differently,  was broiled the top til brown and baked for maybe 5 minutes.  It was not dry as others had stated! It was really good.

The dish was just ok. On the plus side it was easy to make but the meal itself just didn't do it for me.

Easy and absolutely delicious! Next time I am doubling the recipe so I have leftovers :}

This was a lot of steps and a lot of dishes for something pretty mediocre. I’d cut back on the breadcrumbs, too.

This recipe is super easy and I had most of the stuff on hand. I broke it into two halves, one with chicken and one without. I did add more soup than it asked for AND a slash of milk and it turned out perfect. Not to dry. My advice is if you want to make this vegetarian, SEASON! it's pretty bland without chicken. You can really customize this recipe for any preference!

Made it just like the recipe except my vegetables were fresh,just steamed for a few mins first,and I also added zucchini as I had one that needed eating and I used already cooked chicken...Really loved it..I will be sure to make it again.?

I added more liquid and used fresh green vegetables

I thought this was very bland, even with the recommended changes... I wont be making again

This is a great recipe and I highly recommend it to anyone in need for something fairly cheap. If you don't include the low volume ingredients like the spices, bread crumbs, butter, etc.  The dish usually costs 2-3 dollars per serving which makes it great for savings. Instead of the normal chicken, I cut up chicken thighs and it tasted the same to save money. The crumb topping works perfectly with the meal adding an extra texture and flavoring inside. The veggies are the perfect amount, chicken is delicious, and whole dish worth while.

I usually follow the directions and it comes out great every time. But this time I substituted rice for the pasta and only used half of the parsley. I think I like it this way better

Love this recipe! I used two cans of condensed chicken soup since I didn't have mushroom soup, and I also added a little bit of extra milk at the very end. It turned out great!

This was delicious and pretty easy! I listened to some of the commentators recommendations and included fresh mushrooms as well. I also did fresh onions instead of dried. Would definitely make again!

This is my go-to casserole recipe! I have made this recipe many times before and it always turns out great--it is delicious and easy to modify.

This time around I didn't have any mixed veggies on hand, so I swapped out frozen broccoli instead. I also added a little more milk to make it creamier, and I seasoned the chicken with a pre-made poultry seasoning rub. It turned out great! :)

This is a great base recipe, I added some cheese and it was great!

I followed the (easy peasy) recipe exactly, except I had to substitute macaroni for fusilli.  Loved the result.  So nice to whip up a hearty, tasty meal in under an hour with ingredients on hand!

I made this mostly following the recipe. I made some changes following some reviews, but I'm rating this based on how it would have turned out had I not followed the reviews. First of all, TOO MANY BREADCRUMBS! I cut back the breadcrumbs from 1 cup to 3/4th of a cup and boy do I wish I cut it down to 1/4th of a cup. I ended up tilting the casserole dish diagonally toward the sink and blowing off as many breadcrumbs from the surface as possible. Luckily the casserole was just for myself or that would have been completely unacceptable to do had I been serving it to guests. The casserole itself is dry, and the obscene amount of breadcrumbs just makes it worse. They're not even crunchy and don't add much flavor at all. I ended up using about 1/2 to 3/4th of a cup of water as per some of the reviews to keep the casserole moist because it would have been too dry otherwise. However, the flavor was great and even better the next day. My only suggestions would be add some water or milk to make it moist, and use much less bread crumbs. If you want a crunchier texture use panko crumbs, or even omit the breadcrumbs completely if you don't care much for them.

This was easy and a huge hit! My hubby said his mouth was watering when it came out of the oven. I used two chicken breasts cut into small pieces and spaghetti noodles as I had lots I wanted to use up and it turned out great! Will make again!

Awesome! Added bacon and mushrooms to this as well and covered with cheese at the end. Yum!

Made this for my wife and 11 year old and it was a hit.  I used 2 cups of penne pasta.  Substituted minced dried onion for onion powder.  Substituted cream of celery for the mushroom soup.  Added a splash of 2% milk to each corner before baking.

Made it for the family and they all loved it.  Next time I  am going to add more pasta.  One cup was just too little.

After reading other reviews, I decided to take advice and add about a cup or so of water to the soup mixture so that it wouldn't end up being too thick or dry. I'm glad I did!  I also used fresh onions and basil instead of dried to amp up the taste overall. I think next time, I'll play more with different spices to give a bit more flavor. Also, I love the Parmesan bread crumb topping, so I plan to double it to balance the extra creaminess of the soup mix. Overall, it's pretty good.

I doubled the recipe and the only main thing I changed was the garlic powder. I rarely use the powder, but prefer to use fresh garlic. I put some in the water I used to cook the pasta, and in the butter I used to mix the bread crumbs and parmesan cheese in. Turned out GREAT!  :)

This was pretty darn good! I had ingredients and no dish! Saw this and threw it together really quickly. I had left over chicken that I had roasted the night before and used that.  I didn't have frozen veggies, but I had canned and I think they were even better.  I threw in some mushrooms that were hanging around the fridge, and it came out great - my picky daughter loved it.  (She doesn't eat animals who she considers 'cute' anymore -- but she still eats chicken thankfully).  Must be the 'ugly animal diet' LOL

I added 1 can of milk, 2 TBS sour cream and a whole bag of frozen mixed veggies! My family loved it. I will make this again, especially knowing I can vary the recipe at my whim.

The casserole was pretty easy to make. I added more veggies than the recipe called for because I am always looking for was to get more vegetables in. It tasted great the first night, but the leftovers didn't reheat well. (But maybe that's just me). Otherwise, it's a very delicious recipe. I will make this again! 

I loved it. I used the recipe as it is and the result was a tasty dish!

Delicious! Made a few changes to make it "my own" but who doesn't do that? I used rotelli pasta and added sautéed onions plus a little milk. Whether from leftover ingredients or fresh, this dish is a winner. Thanks!

MY FAMILY LOVED IT! Made a few alterations...added I cup of milk...used a half can each of cream of chx, cream of mushroom, and cream of celery. FANTASTIC &amp; EASY! DEFINITELY WILL MAKE AGAIN!

Absolutely delicious! My husband enjoyed it as well and he's not much of a casserole person, so I'm impressed! Really easy to make and then keep in the refrigerator for those nights that you just don't want to cook. I substituted the chicken tenderloin for breasts and didn't use butter with the cheese and bread crumbs on top, to cut down on the calories. I am definitely making this dish again!

FREAKING AMAZING RECIPE. I did add milk to it to make it less dry.

This was a hit! I used 2 cups pasta instead of 1, two cans cream of chicken soup instead of cream of mushroom.. added a little less than a cup of cream, and a little less than a cup of sharp cheddar. I also used shake n bake, mixed with Parmesan cheese, and 4 tbsp of melted butter for the topping mixed with some salt, pepper, a little garlic powder and Italian seasoning.. and it was nice and crispy which added a wonderful texture. It turned out delicious! Will definitely make again...and again...

It was great a number 10. I even froze the left overs for an other great meal.

I used the advice of some of the other reviews and added more cream of chicken.  I accidentally poured too many breadcrumbs in the mixture of butter and Parmesan but it turned out ok.  I will definitely make it again and maybe use crumbled butter crackers and perhaps more salt.

Instead of frozen mixed vegetables I used a frozen broccoli, cauliflower and carrot blend. The casserole was very good. I will use this recipe again.

I used 2 cups of dry rotini noodles, added about 6 oz. of sour cream, and a tiny splash of beer to the bread crumbs. I also used a steamer bag of frozen mixed vegetables for time and convenience. Definitely will make again! Picky husband and toddler approved!

I liked it but my husband did not. He thought the topping was strange and did not care for the texture.

Very easy to adapt recipe. I increased the pasta and veggies to use up what I had on hand, added some cheddar cheese to the mixture as well as some greek yogurt for a more liquidy mixture and did cover halfway through so the breadcrumbs weren't too brown. Great way to get the kids to eat veggies and super easy!

I thought it was great. The only things I changed was I added 1/3 cup milk and Romano cheese instead of parmesan. Very creamy and tasty. Good reheated as well.

This was delicious! My picky little eaters love it! I took advice from the most popular post and added about 1/4 c of milk to make it creamier, hence not so dry, and added italian panko bread crumbs, instead of plain, and this is so full of flavor, they don't even recognize the green bean taste! Thanks for posting.

It was delicious, but the quantities seemed really off.  We used about 1 pound of chicken breast (not sure how that compared to what is suggested), 1.5 cups of pasta, one can of soup, added some milk, topped it with just half a cup of bread crumbs and more parmesan than called for.  Luckily, it's a very forgiving recipe, and it came out fine.

Didnt care for this recipe. It was pretty bland.

Not bad at all.  Good for leftover rotisserie chicken meat. I did 2c of rotini, 2 cans of soup plus 1 can of milk.  Added a bunch of spices I had in the cupboard that sounded good at the time. 

Next time I will reduce the breadcrumb mixture by about 1/2.

I used shredded cheddar cheese instead of Parmesan cheese.

Just OK, mainly due to the frozen mixed veggies.  Obviously that is a huge time saver, but also a flavor tanker as well IMO.  Frozen corn is ok, but green beans and carrots from frozen are nothing like the non-frozen item.  I wonder if throwing in some chopped carrots and uncooked green beans would work.  Maybe sub out the green beans for something else altogether.

Try this hearty noodle casserole with chicken tenders and vegetables.

chicken and pasta casserole with mixed vegetables

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 6

Cost: $7.57 /serving

Author : JENTOP

Ingredients

Instructions

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