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Nothing tastes better than the classics! That's why we love this Classic Chicken Veggie Casserole so much. There's nothing too frou-frou about it, but that doesn't mean that all of these comforting flavors aren't absolutely scrumptious! The taste of hearty chicken, fluffy pasta, and healthy veggies mixed with a creamy, cheesy sauce is way better than anything other fancy thing you could ever think of. And the buttery cracker crumbs sprinkled on top make for the most perfect finishing touch. You can always count on Classic Chicken Veggie Casserole to fill you up and make you happy!
Nothing tastes better than the classics! That's why we love this Classic Chicken Veggie Casserole so much. There's nothing too frou-frou about it, but that doesn't mean that all of these comforting flavors aren't absolutely scrumptious! The taste of hearty chicken, fluffy pasta, and healthy veggies mixed with a creamy, cheesy sauce is way better than anything other fancy thing you could ever think of. And the buttery cracker crumbs sprinkled on top make for the most perfect finishing touch. You can always count on Classic Chicken Veggie Casserole to fill you up and make you happy!
Ingredients
- 8 ounces cavatappi pasta
- 2 cups chicken breast cooked and cubed
- 10 ounces frozen mixed vegetables
- 10 ounces frozen broccoli and cauliflower
- 1/4 cup unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 cups milk
- 4 ounces cream cheese room temperature, cubed
- 1/4 cup parmesan cheese
- 1/2 teaspoon marjoram optional
- 2 teaspoons kosher salt
- black pepper to taste
- 18 butter crackers crushed
Directions
- Heat the oven to 375 degrees F.
- Coat a 13x9-inch baking dish with cooking spray.
- In a large pot of salted, boiling water, cook the pasta 1 minute less than directed for al dente, according to the package directions.
- Add the pasta, the chicken, the frozen mixed vegetables, and the frozen broccoli and cauliflower to the prepared baking dish and stir to combine.
- In same pot over medium-high heat, melt the butter.
- Whisk the flour into the butter and cook until bubbly, about 1 minute.
- Slowly whisk the chicken stock into the flour mixture.
- Add the milk to the roux mixture, bring it to a boil, and cook until it thickens.
- Add the cream cheese, the parmesan cheese, the marjoram, the salt, and the pepper to the roux mixture and stir to melt the cheeses.
- Pour the cheese mixture evenly over the pasta-vegetable mixture and carefully stir to combine.
- Sprinkle the crushed crackers evenly over the top of the casserole.
- Bake the casserole until the sauce is bubbly, about 20-25 minutes.
- Transfer the casserole from the oven and let it sit, about 10 minutes.
- Serve.
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