Chicken and Pasta Casserole with Mixed Vegetables

Ingredients

• dry fusilli pasta (1 cup)
• olive oil (3 tablespoons)
• chicken tenderloins (6 )
• dried minced onion (1 tablespoon)
• dried basil (1 tablespoon)
• dried parsley (1 tablespoon)
• garlic powder (0 )
• salt (0 )
• pepper (0 )
• condensed cream of chicken soup (1 (10.5 ounce) can)
• condensed cream of mushroom soup (1 (10.5 ounce) can)
• frozen mixed vegetables (2 cups)
• dry bread crumbs (1 cup)
• grated Parmesan cheese (2 tablespoons)
• butter (2 tablespoons)

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2. 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.
3. 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.
4. Mix bread crumbs, Parmesan cheese, and melted butter together in a small bowl; sprinkle evenly over the casserole.
5. Bake in the preheated oven until bubbly and lightly browned, about 30 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 395
• fat: 20 g
• sats: 6 g
• carbs: 35 g
• fibre: 4 g
• protein: 20 g
• salt: 0 g