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Chicken pasta bake with Parmesan crumb topping
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!
Ingredients
Serves: 6
- 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
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.
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Reviews & ratings
Average global rating:
(272)
Reviews in English (203)
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
This is the best baked c;hicken recipe I found. - 20 Sep 2014
this recipe is worth 5 stars because it can be modified to taste well. it is too dry on its own, and i recommend adding another can of soup or additional milk/sour cream. i also changed the vegetables - i included brocolli, peas, and mushrooms; and spices - italian seasoning with garlic/onion. this is also the perfect recipe to use with whole wheat pasta - as you can't taste the pasta. very easy to modify. - 24 Jan 2008 (Review from Allrecipes US | Canada)