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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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    Serves: 6



    Units: US | Metric


    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


      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.

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    • on March 07, 2010


      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.

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    • on February 16, 2010


      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!

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    Read All Reviews (7)


    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
    Total Fat 19.0 g
    Saturated Fat 10.6 g
    Cholesterol 95.6 mg
    Sodium 501.3 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 2.2 g
    Sugars 3.1 g
    Protein 27.7 g

    The following items or measurements are not included:

    seasoning salt

    pesto sauce mix

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