About this recipe:A great comfort dish that can be tweaked according to your family's tastes. Creamy condensed soup makes for an easy sauce, while you can use any sort of frozen veg you wish - garden peas, spinach, or a mix. Leftover chicken could also be used. The crumbly Parmesan topping is delicious and sets this pasta bake apart!
60g fusilli pasta
3 tablespoons olive oil
6 small skinless chicken breast fillets, cut into chunks
1 tablespoon dried onion
salt and pepper to taste
garlic granules to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (295g) tin condensed cream of chicken soup
1 (295g) tin condensed cream of mushroom soup
325g frozen mixed vegetables
110g dried breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 200 C / Gas 6. Lightly grease a medium baking dish.
Bring a pan of lightly salted water to the boil. Place fusilli pasta in the pan, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a frying pan over medium heat. Place chicken in the frying pan, and season with dried onion, salt and pepper, garlic granules, 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 breadcrumbs, Parmesan cheese and butter. Spread evenly over the top.
Bake 30 minutes in the preheated oven until bubbly and lightly browned.
I didn't have everything stated in the recipe. No Parmesan so used Cheddar, should have made the breadcrumbs finer and I didnt have enough condensed soup for the amount I was making so it was a bit on the dry side. Everyone ate and enjoyed it, so that was good - 13 Jul 2015