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.
4cupschicken(1 whole chicken, cooked, deboned and meat cut in bite-size pieces; reserve chicken broth)
16oz. boxtri-color garden rotini pastacooked and drained
6oz. boxwhole wheat rotini pastacooked and drained
1smalloniondiced, about ½ to 2/3 cup
1red pepperdiced
20oz.mixed vegetablesfrozen
2canscream of chicken soup
1 1/2cups2% milk
1tsp.dried marjoram
1tsp.dried thyme
1tsp.garlic powder
2tsp.salt
1scant tsp.ground black pepper
1/3 to 1/2cupItalian 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.