Dump-and-Bake Chicken Pot Pie Pasta
You don't even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta!
Course Dinner
Cuisine American
Keyword chicken and pasta recipe, chicken casserole, chicken pot pie pasta
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings
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people
Calories 205 kcal
Author Blair
Ingredients
list of 8 items
1 can 10.5 ounces condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request)
½ cup milk
½ cup chicken broth
½ teaspoon dried thyme leaves
½ cup diced onion I used frozen diced onion as a shortcut
½ lb. raw boneless skinless chicken breasts, diced into bite-sized pieces
1 ½ cups uncooked rotini pasta about 4.5 ounces dry
1 cup frozen mixed vegetables not thawed
list end
Instructions
list of 4 items
1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray
and set aside.
2. In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
3. Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
4. Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is
tender and chicken is cooked through. Season with salt and pepper, to taste.
list end
Recipe Notes
Cooking Just for Two? Cut all of the ingredients in half and prepare the recipe in a 1-quart baking dish. The cooking instructions remain the same.
Cook's Tips:
list of 4 items
• Make sure that your dish is tightly covered during baking -- you don't want the steam to escape because the pasta needs to absorb that liquid.
• Dice the chicken into small bite-sized pieces, which will ensure that it cooks through in the same amount of time as the pasta cooks.
• Wait for 30 minutes before stirring in the frozen vegetables. They don't need as long to cook, so this keeps them nice and crisp-tender, rather than
mushy and over-cooked.
• Give the dish a good stir before serving, and the sauce will continue to thicken slightly as the dish rests. Enjoy!
list end
How to Adapt the Chicken Pot Pie Pasta to Suit your Family's Preferences:
list of 3 items
• Use chicken thigh meat instead of boneless, skinless breasts;
• Swap out a different short pasta shape for the rotini (such as penne);
• Mix and match your favorite veggies!
list end
Nutrition Facts
Dump-and-Bake Chicken Pot Pie Pasta
Amount Per Serving (1 /4 of recipe)
Calories 205 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 39mg13%
Sodium 210mg9%
Potassium 449mg13%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
Vitamin A 2375IU48%
Vitamin C 8.9mg11%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
You don't even have to boil the pasta or pre-cook the chicken for this easy Dump-and-Bake Chicken Pot Pie Pasta!
Course Dinner
Cuisine American
Keyword chicken and pasta recipe, chicken casserole, chicken pot pie pasta
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings
undefined
people
Calories 205 kcal
Author Blair
Ingredients
list of 8 items
1 can 10.5 ounces condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request)
½ cup milk
½ cup chicken broth
½ teaspoon dried thyme leaves
½ cup diced onion I used frozen diced onion as a shortcut
½ lb. raw boneless skinless chicken breasts, diced into bite-sized pieces
1 ½ cups uncooked rotini pasta about 4.5 ounces dry
1 cup frozen mixed vegetables not thawed
list end
Instructions
list of 4 items
1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish (such as an 8-inch square pan or a small rectangular dish like I used) with cooking spray
and set aside.
2. In a large bowl, whisk together condensed soup, milk, chicken broth, and thyme. Stir in onion, raw chicken, and uncooked pasta.
3. Transfer mixture to prepared baking dish. Cover tightly and bake for 30 minutes.
4. Remove foil and stir in the frozen mixed vegetables. Cover with foil, return to the oven and bake, covered, for 25-30 more minutes, or until pasta is
tender and chicken is cooked through. Season with salt and pepper, to taste.
list end
Recipe Notes
Cooking Just for Two? Cut all of the ingredients in half and prepare the recipe in a 1-quart baking dish. The cooking instructions remain the same.
Cook's Tips:
list of 4 items
• Make sure that your dish is tightly covered during baking -- you don't want the steam to escape because the pasta needs to absorb that liquid.
• Dice the chicken into small bite-sized pieces, which will ensure that it cooks through in the same amount of time as the pasta cooks.
• Wait for 30 minutes before stirring in the frozen vegetables. They don't need as long to cook, so this keeps them nice and crisp-tender, rather than
mushy and over-cooked.
• Give the dish a good stir before serving, and the sauce will continue to thicken slightly as the dish rests. Enjoy!
list end
How to Adapt the Chicken Pot Pie Pasta to Suit your Family's Preferences:
list of 3 items
• Use chicken thigh meat instead of boneless, skinless breasts;
• Swap out a different short pasta shape for the rotini (such as penne);
• Mix and match your favorite veggies!
list end
Nutrition Facts
Dump-and-Bake Chicken Pot Pie Pasta
Amount Per Serving (1 /4 of recipe)
Calories 205 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 39mg13%
Sodium 210mg9%
Potassium 449mg13%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 2g2%
Protein 17g34%
Vitamin A 2375IU48%
Vitamin C 8.9mg11%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
