Garden Chicken
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.
7
People talking
READY IN: 1hr
SERVES: 6
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 4
- 1teaspoon minced garlic
- 5tablespoons butter
- 1small yellow squash, julienned
- 1
- 1
- 4tablespoons flour
- 1teaspoon seasoning salt
- 1⁄2
- 1⁄2teaspoon seasoned pepper
- 2teaspoons pesto sauce mix
- 1(14 ounce) can chicken broth
- 1
- 1
- 1⁄3cup shredded parmesan cheese
Advertisement
DIRECTIONS
- In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
- With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
- In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
- Over medium high heat, gradually add broth, stirring constantly, until thick.
- Stir in cream and heat thoroughly.
- In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
- Transfer to a greased 9x13 inch casserole dish.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.
Advertisement