I keep several cans of chicken on my pantry shelf for occasions like this, but you may prefer to substitute leftover chicken from a previous meal or chop the meat from a store-bought rotisserie chicken to use in this dish. You may also substitute frozen peas for the broccoli.
Although this is a one-dish meal with protein, a starch, and a vegetable (comfort food 101), a tossed or fruit salad goes well if you have either on hand. Or, slice a ripe tomato from your garden. Dinner will be a snap!
Chicken, Broccoli and Pasta Bake
8 Servings
10 ounces pasta, such as fusilli, penne, or bow tie; it can be plain or tricolor
1 10 3/4 ounce can cream of mushroom soup
3/4 cup mayonnaise (light works fine, but don’t substitute non-fat)
1 tablespoon Dijon mustard
2 eggs
1 3/4 cups grated cheddar cheese, divided
1 12 oz. can cooked chicken breast, drained (or see other options in the paragraphs above)
8 ounces frozen broccoli cuts
1/2 cup dry bread crumbs
- Cook the pasta in boiling salted water until al dente. Drain well.
- Meanwhile, whisk the soup, mayonnaise, mustard, and eggs in a large bowl.
- Stir in 1 cup of the cheese, the chicken, and the broccoli.
- Stir in the pasta.
- Transfer the mixture to a 2 quart shallow casserole dish.
- Sprinkle with the additional 3/4 cup cheese, then the breadcrumbs.
- Bake in a preheated 350° oven for 25-30 minutes or until bubbly.
Amount Per Serving
Calories 509 Calories from Fat 296
Percent Total Calories From: Fat 58% Protein 19% Carb. 23%
Nutrient Amount per Serving
Total Fat 33 g
Saturated Fat 10 g
Cholesterol 142 mg
Sodium 730 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 0 g
Protein 24 g
Vitamin A 17% Vitamin C 33% Calcium 0% Iron 14%
