Chicken and Vegetable Casserole with Basil

This recipe is taken from the 2012 Milk Calendar. Over the years pasta dishes with chicken have been the champions of dinnertime fare. This year we’ve added a fresh update to 1984’s Chicken and Broccoli Casserole with herbs, green beans and grape tomatoes.

  • Prep: 15 min
  • Cooking: 30 min
Yields 4 servings
chicken and vegetable casserole with basil
Moist golden brown chicken breasts, delicious vegetables, al dente pasta in a velvety sauce and lots of cheese! A simple, nutritious and complete meal that the entire family will love. See the video!

Ingredients

  • 4 small boneless skinless chicken breasts (about 1 lb/450 g)
  • Salt and pepper to taste
  • 1 tbsp (15 mL) butter
  • 2 green onions sliced
  • 3 tbsp (45 mL) all-purpose flour
  • 2 1/2 cups (625 mL) Milk
  • 2 tbsp (30 mL) chopped fresh basil or 1 tsp (5 mL) dried basil
  • 3/4 cup (180 mL) Canadian Provolone or Canadian Swiss or Mozzarella cheese shredded
  • 8 oz (250 g) broad egg noodles
  • 2 cups (500 mL) fresh or frozen green beans chopped
  • 1 cup (250 mL) grape tomatoes cut in half

Preparation

Preheat oven to 400 °F (200 °C). Butter a shallow 10- to 12-cup (2.5 to 3 L) baking dish.

Sprinkle chicken breasts with 1/4 tsp (1 mL) each salt and pepper. In a large nonstick skillet, melt butter over medium heat; add chicken and cook, turning once, for about 10 min or until chicken is well browned; transfer to a plate.

Add green onions to skillet; sauté for 1 min. Whisk flour into milk; gradually pour into pan. Cook, stirring constantly; for about 3 min or until slightly thickened. Remove from heat, stir in basil, 1/2 cup (125 mL) of the cheese and remaining salt and pepper.

In a large pot of boiling salted water, cook noodles for about 5 min or until almost tender, adding green beans 2 min before end of cooking (or 1 min if frozen); drain and spread in baking dish.

Pour 3/4 of sauce over noodles in dish; toss gently to coat. Arrange chicken and tomatoes on top. Spoon remaining sauce on chicken; sprinkle with remaining cheese. Bake for about 15 min or until thermometer inserted in thickest part of chicken registers 165 °F (75 °C) and is no longer pink inside.

Tips

Replace green beans with broccolini, blanching as directed, or with chopped drained marinated artichoke hearts and add them with tomatoes. Add 1 cured chorizo sausage, sliced, with tomatoes.

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Nutrition

Nutritional Information

per serving
Energy: 580 Calories
Protein: 47 g
Carbohydrate: 62 g
Fat: 15 g
Fibre: 4.1 g
Sodium: 596 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 32 % / 354 mg
Selenium: 200 %
Folate: 88 %
Niacin: 84 %
Vitamin B12: 82 %