Garden Chicken

Recipe by weekend cooker

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.

Top Review by Karen Elizabeth

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.

Ingredients Nutrition


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

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