Chicken and Pasta Casserole: A Hearty Mixed Vegetable Delight

Chicken and pasta casserole is a comforting and versatile dish that’s perfect for a weeknight dinner or a potluck gathering. This recipe incorporates a medley of mixed vegetables, adding nutritional value, vibrant colors, and delightful textures to the classic casserole. It’s a crowd-pleaser that’s easy to customize and can be made ahead of time, making it an ideal choice for busy individuals and families.

This recipe focuses on creating a creamy, flavorful sauce, tender chicken, perfectly cooked pasta, and a generous mix of vegetables that complement each other. Feel free to adapt the ingredients based on your preferences and what you have on hand. Let’s get started!

Ingredients:

* **Chicken:**
* 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
* 1 tbsp olive oil
* 1 tsp salt
* 1/2 tsp black pepper
* 1/2 tsp garlic powder
* 1/4 tsp paprika

* **Pasta:**
* 1 lb pasta (penne, rotini, farfalle, or your favorite shape)

* **Vegetables:**
* 1 tbsp olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 cup broccoli florets
* 1 cup cauliflower florets
* 1 cup sliced carrots
* 1 cup frozen peas
* 1 cup sliced mushrooms
* 1/2 cup chopped bell pepper (any color)

* **Sauce:**
* 4 tbsp butter
* 4 tbsp all-purpose flour
* 4 cups milk (whole or 2%)
* 1 cup chicken broth
* 1/2 tsp salt (or to taste)
* 1/4 tsp black pepper (or to taste)
* 1/4 tsp nutmeg
* 1 cup shredded cheddar cheese
* 1/2 cup grated Parmesan cheese

* **Topping (Optional):**
* 1/2 cup bread crumbs
* 2 tbsp melted butter
* 1/4 cup grated Parmesan cheese

Equipment:

* Large pot for boiling pasta
* Large skillet or Dutch oven
* 9×13 inch baking dish
* Mixing bowls
* Measuring cups and spoons
* Wooden spoon or spatula

Instructions:

Step 1: Prepare the Chicken

1. In a mixing bowl, toss the chicken pieces with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika. Ensure the chicken is evenly coated with the seasonings.
2. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until the chicken is cooked through and lightly browned. Make sure the internal temperature reaches 165°F (74°C).
3. Remove the chicken from the skillet and set aside. If there are any browned bits at the bottom of the skillet, don’t scrape them off yet – they will add flavor to the vegetables.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente (slightly firm to the bite). Avoid overcooking the pasta, as it will continue to cook in the casserole.
2. Drain the pasta well and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet or Dutch oven used for the chicken, add 1 tbsp olive oil. Heat over medium heat.
2. Add the chopped onion and cook for 3-5 minutes, or until softened and translucent.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add the broccoli florets, cauliflower florets, and sliced carrots to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender.
5. Add the frozen peas, sliced mushrooms, and chopped bell pepper. Cook for another 3-5 minutes, or until the mushrooms are softened and the bell pepper is slightly tender. Ensure the frozen peas are heated through.
6. Remove the vegetables from the skillet and set aside.

Step 4: Make the Cream Sauce

1. In the same skillet or Dutch oven, melt 4 tbsp of butter over medium heat.
2. Whisk in 4 tbsp of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
3. Gradually whisk in 4 cups of milk, ensuring there are no lumps. Continue whisking until the mixture is smooth.
4. Add 1 cup of chicken broth and continue to whisk. Bring the sauce to a simmer, stirring constantly, until it thickens slightly.
5. Reduce the heat to low. Add 1/2 tsp salt (or to taste), 1/4 tsp black pepper (or to taste), and 1/4 tsp nutmeg. Stir well to combine.
6. Remove the skillet from the heat. Stir in 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese until the cheese is melted and the sauce is smooth and creamy.

Step 5: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked pasta, cooked chicken, sautéed vegetables, and creamy cheese sauce. Toss gently to ensure all ingredients are evenly coated.
3. Pour the mixture into a greased 9×13 inch baking dish. Spread it out evenly.

Step 6: Add the Topping (Optional)

1. In a small bowl, combine 1/2 cup of bread crumbs, 2 tbsp of melted butter, and 1/4 cup of grated Parmesan cheese.
2. Sprinkle the bread crumb mixture evenly over the top of the casserole.

Step 7: Bake the Casserole

1. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping (if using) is golden brown.
2. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.

Tips and Variations:

* **Cheese Variations:** Experiment with different types of cheese in the sauce, such as Gruyere, mozzarella, or Monterey Jack. A combination of cheeses can add depth of flavor.
* **Vegetable Substitutions:** Feel free to substitute any of the vegetables with your favorites. Green beans, corn, zucchini, or spinach would all be great additions.
* **Protein Alternatives:** Instead of chicken, you can use cooked turkey, ham, or even crumbled sausage.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
* **Make-Ahead Instructions:** The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking straight from the refrigerator.
* **Freezing Instructions:** Allow the casserole to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking.
* **Add Herbs:** Fresh herbs like parsley, thyme, or rosemary can add a fresh, aromatic touch to the casserole. Stir them into the sauce or sprinkle them on top before baking.
* **Cream of Chicken Soup:** For a quicker sauce, you can substitute 2 cans (10.75 oz each) of cream of chicken soup for part of the milk and broth in the sauce recipe. Reduce the milk and broth accordingly.
* **Gluten-Free Option:** Use gluten-free pasta and gluten-free flour to make this casserole gluten-free.
* **Add a Layer of Spinach:** For extra nutrients, add a layer of fresh spinach between the pasta and the sauce. The spinach will wilt during baking.
* **Use Rotisserie Chicken:** Save time by using pre-cooked rotisserie chicken. Shred the chicken and add it to the casserole.

Serving Suggestions:

* Serve the chicken and pasta casserole with a side salad for a complete meal.
* Garlic bread or crusty rolls are a great accompaniment.
* A simple vinaigrette dressing complements the richness of the casserole.
* Garnish with fresh parsley or a sprinkle of Parmesan cheese before serving.

Nutritional Information (Approximate):

(Note: Nutritional information will vary based on specific ingredients and portion sizes.)

* Calories: 450-550 per serving
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g

Conclusion:

This chicken and pasta casserole with mixed vegetables is a delicious and satisfying dish that’s sure to become a family favorite. With its creamy sauce, tender chicken, perfectly cooked pasta, and colorful medley of vegetables, it’s a well-rounded meal that’s both nutritious and comforting. The versatility of this recipe allows you to adapt it to your own tastes and preferences, making it a perfect choice for any occasion. Enjoy!