• Prep Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 6

Creamy Chicken and Vegetable Casserole

  • Recipe Submitted by on

 Ingredients List

  • 2 cups cubed, cooked chicken breast
  • 8 oz. dry cavatappi pasta, cooked 1 - 2 min. less than the package directions
  • 10 oz. frozen Bird's Eye® mixed vegetables
  • 10 oz. frozen Bird's Eye® broccoli and cauliflower
  • 1/4 cup unsalted butter
  • 3 TBS all purpose flour
  • 2 cups chicken stock
  • 2 cups 2% milk
  • 4 oz. cream cheese, cubed, at room temperature
  • 1/4 cup Parmesan cheese
  • 1/2 tsp. marjoram (optional)
  • 2 tsp. kosher salt
  • black pepper, to taste
  • 18 Ritz® crackers, crushed


Heat oven to 375 degrees F. Spray a 13 x 9" baking dish (or larger) with cooking spray.
Add pasta and frozen vegetable and stir to combine. Set aside.
In same pan you cooked the pasta in, melt the butter on med-high heat. Whisk in the flour and let it get bubbly. Cook for about 1 minute. Slowly whisk the chicken stock and then add the milk. Let the mixture come to a boil and thicken.
Add in the cream cheese, Parmesan cheese, marjoram, salt and pepper. Stir to melt the cheeses. Pour mixture evenly over the pasta and vegetables. Carefully stir to combine.
Sprinkle crushed crackers evenly over the top. Heat in oven for 20 -25 minutes or until the sauce is bubbly.
Remove from oven and let the casserole sit for at least 10 minutes before serving. The sauce will thicken as it sits.

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