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Creamy Scalloped Chicken and Vegetables | Can't Stay Out of the Kitchen

Creamy Scalloped Chicken and Vegetables

Teresa Ambra
Creamy Scalloped Chicken and Vegetables is a fantastic main dish recipe your whole family will enjoy. This delicious casserole includes chicken, pasta and mixed vegetables in a tasty, zesty sauce. Plus, it's an economical main dish entree that stretches for large families or potluck dinners. It's kid-friendly and delightful to the taste buds.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Chicken, Main Dish, Pasta
Cuisine American
Servings 24
Calories 179 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 stock pot to cook pasta
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 small mixing bowl
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables
  • 1 whisk
  • 1 colander
  • aluminum foil

Ingredients
  

  • 4 cups chicken (1 whole chicken, cooked, deboned and meat cut in bite-size pieces; reserve chicken broth)
  • 16 oz. box tri-color garden rotini pasta cooked and drained
  • 6 oz. box whole wheat rotini pasta cooked and drained
  • 1 small onion diced, about ½ to 2/3 cup
  • 1 red pepper diced
  • 20 oz. mixed vegetables frozen
  • 2 cans cream of chicken soup
  • 1 1/2 cups 2% milk
  • 1 tsp. dried marjoram
  • 1 tsp. dried thyme
  • 1 tsp. garlic powder
  • 2 tsp. salt
  • 1 scant tsp. ground black pepper
  • 1/3 to 1/2 cup Italian style bread crumbs

Instructions
 

  • Cook pasta according to package directions; drain in colander.
  • Place cooked chicken, drained pasta, onion, pepper, mixed veggies, marjoram, thyme, garlic powder, salt and pepper in a mixing bowl and combine.
  • Combine chicken soup and milk in another bowl.
  • Whisk together and stir into meat and veggie mixture.
  • Spray two 9x13” baking dishes with cooking spray.
  • Divide the chicken and vegetable mixture between the two pans.
  • Sprinkle bread crumbs over top of each dish.
  • Wrap one of the casseroles with freezer wrap or foil and freeze until ready to use.
  • Cover remaining casserole dish with foil and bake about 45 minutes to an hour at 350° or until bubbly.
  • Remove foil to brown crumbs for maybe 5-10 minutes, if necessary.
  • Remove from oven and serve.

Notes

NOTE: This recipe makes enough for two 9x13” casserole dishes. Make one now and freeze one for later. Or, cut recipe down in half or thirds, as desired.
 
NOTE: For a little creamier dish, add between 1 and 1 ½ cups reserved chicken broth from cooking the chicken or pasta.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 179kcalCarbohydrates: 26gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 19mgSodium: 409mgPotassium: 244mgFiber: 3gSugar: 2gVitamin A: 1454IUVitamin C: 10mgCalcium: 42mgIron: 1mg
Keyword chicken, chicken casserole, main dish, mixed vegetables, pasta
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