Chicken and Pasta Casserole with Mixed Vegetables Popular Recipes

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Chicken and Pasta Casserole with Mixed Vegetables
"I dreamt up this recipe on my way home from paintings one night to use the elements I had accessible. It's a terrific comfort food for cold iciness evenings!"

Ingredients :

  • 1 cup dry fusilli pasta
  • 3 tablespoons olive oil
  • 6 fowl tenderloins, reduce 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 hen soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 2 cups frozen combined greens
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted

Instructions :

Prep : 15M Cook : 6M Ready in : 1H
  • Preheat oven to 400 tiers F (200 tiers C). Lightly grease a medium baking dish. Watch Now
  • Bring a huge pot of gently salted water to a boil. Place fusilli pasta inside the pot, cook for 8 to ten minutes, until al dente, and drain. Watch Now
  • Heat the oil in a skillet over medium heat. Place chicken within the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until hen juices run clear. Mix in the cooked pasta, cream of fowl soup, cream of mushroom soup, and blended greens. Transfer to the organized baking dish. Watch Now
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread lightly over the casserole. Watch Now
  • Bake half-hour within the preheated oven till bubbly and gently browned. Watch Now

Notes :

  • I had a loaf of 2 or 3 day old beer bread reachable, which is extremely good for the bread crumbs in this recipe as it's crumbly besides, and its sweet flavor is even higher whilst it is buttery and crispy!
  • Reynolds® Aluminum foil may be used to maintain food wet, cook it lightly, and make clean-up simpler.

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