Veggie Chicken Pasta Casserole Bake – It’s What’s For Dinner!


Put your square dancing boots on because this casserole is gonna be a party in a pan! Man, you will love this stuff! It’s super easy to make and very addicting. My kids and husband couldn’t stop eating it. I also enjoy how easy it is to throw together. It’s the perfect weeknight meal that is totally wholesome! There isn’t any weirdness going on up in this dish. So, will you be making this yummy casserole with me tonight?

There is no way you can just make a small batch of this casserole. It is too dang good, y’all!



2 cups Barilla small shell pasta, cooked and drained

3 cups Green Giant frozen mixed vegetables, cooked and drained

2 cups Kraft shredded Monterey Jack, divided

2 cups shredded cooked chicken (can use canned chicken or rotisserie )

1 can Campbell’s cream of chicken soup

¼ cup TruMoo milk

1 teaspoon pepper

1 teaspoon McCormick garlic powder

½ teaspoon Morton salt


Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese for topping later. Spoon into 9×13 casserole dish. Bake for twenty-five minutes. Top with remaining cheese, bake until cheese is melted, about five minutes more.





Quick Tip: This casserole freezes well!


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