This chicken and pasta casserole with vegetables is a hearty and delicious one-dish meal that is perfect for busy weeknights. I made this recipe up using ingredients I had on hand. The result was a delicious comfort food that my family devoured.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dinner
Cuisine: American
Keyword: Casserole, easy meals, pasta recipe, rotisserie chicken recipe
Servings: 8Servings
Calories: 577kcal
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In a large bowl, add creamy chicken soup, heavy whipping cream, black pepper, dry mustard, and paprika. Mix until combined.
In a 9 x 13 baking pan prepared with spray cooling oil layer in the diced rotisserie chicken pieces, frozen bag of broccoli and cauliflower, and pasta.
Next, pour on the sauce.
Sprinkle with shredded cheese. I used a mixed blend of Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheese.
Finally, crush the ritz crackers and combine with the melted butter. Sprinkle this mixture on top.
Bake for 45 minutes until hot and bobbly and the crackers are golden brown and crispy.
Prepare This Casserole Ahead of Time
While it does not take long to get this casserole assembled for baking, you can make this the morning before or night before.
Just cook the noodles, layer in the ingredients and cover with plastic wrap or aluminum foil. When you are ready, bake and serve. When baking straight from the refrigerator, add 10 minutes onto the baking time as the dish will be cooler at the beginning of the bake time.