Chicken Pasta Bake with Broccoli

    (60)
    1 hour 15 minutes

    This chicken pasta bake is a great contribution to a barbecue or potluck. It contains broccoli, celery and mushrooms so it's not altogether sinful!


    60 people made this

    Ingredients
    Serves: 7 

    • 4 skinless, boneless chicken breast fillets
    • 300g bow tie pasta
    • 2 (400g) tins condensed cream of chicken soup
    • 2 heads broccoli, diced
    • 3 stalks celery, diced
    • 1 cup mushrooms, sliced
    • 1 onion, diced
    • salt and freshly ground pepper, to taste
    • 1/4 cup Cheddar cheese, grated
    • 1/4 cup mozzarella cheese, grated
    • 1 pinch paprika

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 170 degrees C. Coat a rectangular baking dish with cooking spray.
    2. In a saucepan, boil chicken for about 30 minutes. Drain and cut into bite sized pieces.
    3. Meanwhile, cook pasta according to directions. Drain.
    4. In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, salt, pepper and onion. Stir in pasta and chicken. Spread mixture into the prepared baking dish. Sprinkle with grated cheese and paprika.
    5. Bake for 45 minutes.

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    Reviews and Ratings
    Global Ratings:
    (60)

    Reviews in English (44)

    by
    25

    Good base recipe. Definitely take the time to read the "most helpful" reviews before making this dish. Changes I made to the dish (taken from the other reviewers) use only 1/2 of the noodles called for (6 oz), slightly undercook them since they will be cooking longer in the oven, half the broccoli, mushrooms and onions, roast the chicken rather than boil the flavor out of it, add about 1 cup of chicken broth to keep it creamy, double the cheese and mix it within the dish,add 2-3 cloves of minced garlic, sautee all of the veggies (onion, garlic, celery, mushrooms, and broccoli) in a tablespoon of olive oil until just starting to soften, top with something crunchy (I used potato chips). I also covered the casserole for 30 minutes and uncovered for the last 15. It is a great recipe as doctored-probably just okay as written.  -  31 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    16

    My roommates LOVED this recipe, although I hoped that it would be saucier. I used frozen chopped broccoli (no mincing for me), and substituted a can of cream of chicken and broccoli soup for one of the chicken ones. I would recommend adding water like other reviews said, and sauteeing the onion first (unless you like it crunchy). Before baking I added seasoned bread crumbs for a bit of crunch. This recipe makes a TON of servings- good for big crowds (or very hungry ones).  -  09 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    13

    This is the first time I've written a review, but I've been a member to site for awhile and I've tried a few recipes. The fact that I decided to write a review should say it all. My husband and I loved this recipe. I used chicken quarters (it was on sale) but I forgot to use the broth as some other reviews had mentioned, but I will next time, as I agree the original recipe doesn't make as much as a sauce as I'd like. I added green peppers, more cheese (my husband loves anything with cheese) and added milk twice through baking. I also didn't boil my noodles that long because I knew I wanted to cook it a little bit longer. I can't say enough, this recipe is wonderful!  -  20 Feb 2008  (Review from Allrecipes USA and Canada)

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