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    You are in: Home / Recipes / Garden Chicken Recipe
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    Garden Chicken

    Garden Chicken. Photo by Karen Elizabeth

    1/2 Photos of Garden Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    weekend cooker's Note:

    This colorful, delicious casserole is not only flavor packed, but it is also a sight to behold. You can't beat this boutiful dish for family or company.

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    Ingredients:

    Serves: 6

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
    2. 2
      With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
    3. 3
      In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
    4. 4
      Over medium high heat, gradually add broth, stirring constantly, until thick.
    5. 5
      Stir in cream and heat thoroughly.
    6. 6
      In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
    7. 7
      Transfer to a greased 9x13 inch casserole dish.
    8. 8
      Cover and bake at 350 degrees for 30 minutes.
    9. 9
      Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

    Ratings & Reviews:

    • on August 29, 2011

      55

      I made this exactly as directed. I had to use sweet red pepper pesto since I was out of normal basil pesto, but actually, I think it was a good choice, really complemented the dish. DD2 came in with a half packet of sliced mushrooms from her flat, and I thought, ok, add them in! This made lots, which meant leftovers for DHs lunch today, he says it was even better, the flavours had really had a chance to develop. I forgot to cover the dish while it was baking, but that didnt turn out to be a problem, it was perfectly moist and creamy. very good all-in-one dish, thank you Weekend Cooker! This was made for made for Make My Recipe tag game, Australian forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2010

      55

      Loved this. I opted to not add the salt. I used 2 T of pesto sauce and I added a small pkg of sliced baby bella mushrooms along with the veggies. This was excellent. Thanks for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2010

      55

      This was a wonderful dish! I used quinoa pasta, low-fat half and half, Sea Salt Seasoning, World Champion Willingham's Wham Seasoning Mild (for the pepper) and sun-dried tomato pesto. AWESOME dish ~ DH commented on the wonderful aromas while cooking. DD even liked it ~ I'll definitely make this again, maybe for company, as it's an impressive dish. I thought it was a bit labor intensive on the front end, but the end result was well worth it. Thanks weekend cooker ~ made for ZAAR COOKBOOK TAG, February 2010!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Garden Chicken

    Serving Size: 1 (311 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.2
     
    Calories from Fat 171
    39%
    Total Fat 19.0 g
    29%
    Saturated Fat 10.6 g
    53%
    Cholesterol 95.6 mg
    31%
    Sodium 501.3 mg
    20%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 2.2 g
    8%
    Sugars 3.1 g
    12%
    Protein 27.7 g
    55%

    The following items or measurements are not included:

    seasoning salt

    pesto sauce mix

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