Broccoli Chicken and Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups Campbell's Low Fat Cream of Mushroom Soup (or 1 cup Low Fat Cream of Broccoli and 1 cup Low Fat Cream of Mushroom Soup) 1 cup chopped Broccoli2 Chicken Breasts2 tbsp Kraft Reduced Fat Parmesan Cheese 2 stalks celery1 cup chopped onions1 tbsp Extra Virgin Olive Oil0.5 cup bread crumbs (preferably whole wheat)2.5 cups cooked whole wheat pasta (penne or rotini)
Makes 6-8 servings.
1. Preheat oven to 375.
2. Heat celery and onions in a skillet with the olive oil over medium heat for about 3 minutes. Add broccoli, and continue to heat for another 3-5 minutes.
3. Add pasta to boiling water and cook for about 8 minutes (or until al dente)
4. Cut chicken into small (about 1 inch) cubes. Heat in skillet over medium-high heat, After about 4-5 minutes, cut one piece to check if no longer pink inside. If yes, continue heating and check another piece after about 1-2 minutes.
5. In a large bowl, combine soup, vegetables, and chicken. Mix well. (At this point, you can feel free to add in other spices - my husband likes to add in garlic powder, salt, pepper, and/or tabasco sauce)
6. Trasfer to a lasagna pan. Sprinkle top with the breadcrumbs and parmesan.
7. Bake at 375 for about 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BARB444.
1. Preheat oven to 375.
2. Heat celery and onions in a skillet with the olive oil over medium heat for about 3 minutes. Add broccoli, and continue to heat for another 3-5 minutes.
3. Add pasta to boiling water and cook for about 8 minutes (or until al dente)
4. Cut chicken into small (about 1 inch) cubes. Heat in skillet over medium-high heat, After about 4-5 minutes, cut one piece to check if no longer pink inside. If yes, continue heating and check another piece after about 1-2 minutes.
5. In a large bowl, combine soup, vegetables, and chicken. Mix well. (At this point, you can feel free to add in other spices - my husband likes to add in garlic powder, salt, pepper, and/or tabasco sauce)
6. Trasfer to a lasagna pan. Sprinkle top with the breadcrumbs and parmesan.
7. Bake at 375 for about 30 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BARB444.
Nutritional Info Amount Per Serving
- Calories: 297.4
- Total Fat: 6.9 g
- Cholesterol: 54.0 mg
- Sodium: 516.8 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 4.8 g
- Protein: 25.0 g
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