Easy Chicken Casserole

I literally found this recipe on the Campbell’s website and made a few small changes. I was in the need for something super quick and easy but that would feed all of us and leave some leftovers for Colin’s lunch :) This definitely did the job and I thought it was really tasty.


  • 1 can of cream of mushroom condensed soup.
  • 1/2 cup of milk
  • 2 cups pasta of your choice (prepared according to package directions
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup shredded parmesan cheese
  • 1 cup frozen mixed vegetables
  • 1/4 cup diced red onions
  • 2 cups cooked, cubed chicken
  • chicken seasoning
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • salt & pepper to taste


  1. Prepare pasta according to package directions: drain and set aside – I used rotini :)
  2. Thaw chicken and chop into bite-sized pieces. In a medium skillet cook chicken over medium heat with chicken seasoning or rub and the other herbs and spices of your choice.
  3. Grate cheeses & pre-heat oven to 400F
  4. In a medium-sized casserole dish mix the cooked pasta, chicken, condensed soup, milk and veggies together.
  5. Stir in all of the parmesan cheese and half of the cheddar.
  6. Put in the oven on the center rack and cook for 20-25 mins.
  7. Stir and place the remaining cheese on top – cook until melted.
  8. Serve hot and with some leafy greens and a nice bread.



1. what’s your go-to easy meal??

2. do you like casseroles??

I never used to, but I think that’s because older people never add enough flavour ……or cheese 😉 now I make a lot of them and love them! 


4 thoughts on “Easy Chicken Casserole

  1. My growing up version of the casserole was the stew – which of course we called spew and I hated it. But now that I’ve learnt more about flavours and the beauty of the slow-cooker, I quite enjoy casseroles. Just hold the cheese.

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