Prep: 15 mins | Cook: 45 mins | Total: 1 hr | Servings: 6 | Yield: 6 servings
Oh my! This just became my favourite dish! It has all the ingredients that I like. It’s the perfect dish to serve pretty much every day. Try it out and you are in for a treat. Enjoy!
1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 oz) can condense cream of chicken soup
1 (10.75 oz) can condense cream of mushroom soup
2 cups of frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoon of grated Parmesan cheese
2 tablespoons butter, melted
Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Apply cooking spray in a medium baking dish.
Step 3: Place a large pot on the stove and pour salted water.
Step 4: Turn the heat to high and bring the water to a boil.
Step 5: Add the fusilli pasta and cook for 8 to 10 minutes or until firm.
Step 6: Drain the water and rinse in cold running water to stop the cooking process. Set aside.
Step 7: Place a skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Step 8: Add the minced onion. Sauté’ until translucent then add in the chicken. Season with garlic powder, basil, parsley, salt, and pepper to taste. Cook for several minutes or until no juices are coming out of the chicken.
Step 9: Transfer the chicken mixture into the cooked pasta. Add in the cream of mushroom, cream chicken soup, and mixed veggies. Toss until the pasta is covered with the sauce.
Step 10: Transfer the mixture into the greased baking dish.
Step 11: In a small mixing bowl, add the Parmesan cheese, bread crumbs, and butter. Stir until well mixed. Spread the mixture on top of the chicken mixture.
Step 12: Bake inside the preheated oven for 30 minutes or until the top turns brown and foamy.
Step 13: Remove from the oven and let it sit on a wire rack to cool.
Step 14: Serve and enjoy!
Beer bread that is 2-days old works perfectly well for the crumbs.
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