Crumbed Chicken Pasta Bake

Crumbed Chicken Pasta Bake


94 people made this

This is a great way to use up leftover ingredients. It's even better if you make your own breadcrumbs with stale bread.


Serves: 6 

  • 1 cup spiral pasta
  • 3 tablespoons olive oil
  • 6 chicken tenders, cut into peices
  • 1 tablespoon finely diced onion
  • 1 pinch salt and pepper to taste
  • 1 pinch garlic powder to taste
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tin condensed cream of chicken soup
  • 1 tin condensed cream of mushroom soup
  • 2 cups frozen mixed vegetables
  • 1 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Preheat oven to 200 degrees C. Lightly grease a medium baking dish.
  2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes until al dente, and drain.
  3. Heat the oil in a frypan over medium heat. Place chicken in the frypan and season with onion, salt and pepper, garlic powder, 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.
  4. In a small bowl, mix the bread crumbs, Parmesan cheese and butter. Spread evenly over the casserole.
  5. Bake 30 minutes in the preheated oven until bubbly and lightly browned.

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Reviews (1)


This was really quick and easy. Full of flavour my family loved it. Will definitely make again. If making for young children don't add garlic powder or salt as its already very salty from the tinned soup. - 21 Sep 2012

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