Description
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!
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
Instructions
- Preheat the 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. Cook fusilli in the boiling water
- stirring occasionally
- until tender yet firm to the bite
- about 10 to 12 minutes.
- Heat oil in a skillet over medium heat. Add chicken; season with minced onion
- basil
- parsley
- garlic powder
- salt
- and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Stir in fusilli pasta
- cream of chicken soup
- cream of mushroom soup
- and mixed vegetables. Transfer to the prepared baking dish.
- Mix bread crumbs
- Parmesan cheese
- and butter together in a small bowl; sprinkle evenly over the casserole.
- Bake in the preheated oven until bubbly and lightly browned
- 30 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6