photo by CheriWolfrom

Chicken and Broccoli Pasta Bake

Very good comfort kind of food. Chicken, pasta, and lots of veggies in a white sauce. Great meal to take to a friend in need.

"My family loved this. From the kids to the grandparents. A complete meal. Will definitely make again. "

- Hydrosteve

Cuisine: Main Ingredient: Chicken

(5, 1) 100% would make again (reviews)

10 people want to try | 9 have favorited

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

2 1/4 cupsRotini

3 cupsBroccoli; chopped

1 tablespoonButter

1/2 cuponions; chopped

1 cupmushrooms

1/3 cupcarrot; grated and packed

1 1/2 cupswater

2 teaspoonsChicken bouillon

2 teaspoonsparsley flakes

13 1/2 ounceEvaporated milk

1/4 cupAll purpose flour

2 tablespoonssalad dressing

2/3 cupCheddar cheese; grated

1/2 cupfresh bread crumbs; 1 slice, crumbled

3 Chicken breasts boneless and skinless; cubed

1 cloveFresh garlic, peeled

Chicken and Broccoli Pasta Bake Preparation

Cook pasta in boiling water and salt in large uncovered pot or dutch oven for 8 minutes. Add broccoli. Cook for 3 minutes until pasta is tender but firm. Drain and return to pot.

Melt butter in frying pan. Add onion. Saute for 3 minutes until softened. Add mushrooms and carrot. Add chicken and garlic. Saute for about 8 minutes until liquid is evaporated and chicken is cooked.

Add water, bouillon powder and parsley flakes. Stir. Bring to a boil.

Gradually stir evaporated milk into flour in small bowl until smooth. Add dressing. Mix. Add to chicken mixture. Heat and stir until boiling and thickened. Pour over pasta mixture. Stir. Pour into 3 qt. casserole dish.

Combine cheese and bread crumbs in small bowl. Sprinkle over casserole. Bake, uncovered, in a 325 degree oven for 30 minutes.