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."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Sageca photo by Sageca
Ready In:
1 casserole




  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. This was a wonderful dish! I used quinoa pasta, low-fat half and half, recipe#282645, recipe#376671 (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!
  4. This was good. I had to substitute milk for the half & half, but it turned out well. Thanks for posting!
  5. This was great. I forgot to add the pesto, so the sauce was a little bland, but the veggies and chicken were wonderful. I have the pesto so I'm adding it to the leftovers for lunch tomorrow. I can't wait to try it with it in there. I will definitely be making it again though. Thanks for a new chicken and veggie dish! Made for PRMR.


<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>
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