Chicken Veggie Pasta Bake
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This cozy Chicken Veggie Pasta Bake is the ultimate family-friendly comfort meal. It’s warm, hearty, and packed with flavor — with a creamy sauce, tender chicken, perfectly cooked pasta, and a colorful mix of veggies all baked under a bubbly, golden layer of cheese. It checks every box for a satisfying weeknight dinner.
The best part? It’s a one-pan wonder that helps you clean out the fridge and keeps everyone at the table happy. Make it ahead, freeze for later, or bake and serve immediately for an easy, delicious dish that always gets rave reviews.
Chicken Veggie Pasta Bake
Chicken… veggies… pasta… cheese… what more do you need? This dish will quickly become a family favorite!
Ingredients
- 1 12 oz pkg spaghetti noodles
- 1-1/2 cups cheddar cheese, shredded
- 1-1/2 cups Monterrey jack cheese, shredded
- 1-1/2 cups onion, diced
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can green English peas, drained (optional)
- 1 10.5 oz can cream of mushroom soup
- 1 sm can mushroom pieces & stems (optional)
- 10 oz milk
- 3 cups chicken, cooked and diced
Instructions
- Cook spaghetti noodles in boiling water until al dente, drain.
- Sauté onions and mushrooms in butter in skillet.
- Mix all ingredients EXCEPT for spaghetti in a large bowl.
- Put in zip top freezer bag, label and freeze. Put cooked spaghetti noodles in a separate zip top freezer bag, label, attach to chicken mixture and freeze.
- To prepare: Thaw casserole and spaghetti in refrigerator.
- Mix casserole together with spaghetti noodles and place in baking dish.
- Bake at 350 degrees, uncovered, for 30 to 40 minutes. Can top with bread crumbs and more shredded cheese, if desired.
