Broccoli Chicken and Pasta Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Broccoli Chicken and Pasta Bake calories by ingredient
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This is a staple for my husband and I - it's fast and delicious! This is a staple for my husband and I - it's fast and delicious!
Number of Servings: 6


    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 Broccoli
    2 Chicken Breasts
    2 tbsp Kraft Reduced Fat Parmesan Cheese
    2 stalks celery
    1 cup chopped onions
    1 tbsp Extra Virgin Olive Oil
    0.5 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.

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