Dinner

Broccoli Chicken and Pasta Bake is for Dinner.

Broccoli Chicken and Pasta Bake takes 15 minutes to prepare.

Broccoli Chicken and Pasta Bake takes 30 minutes to cook.

Broccoli Chicken and Pasta Bake makes 6 servings.

The ingredients for Broccoli Chicken and Pasta Bake are:

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)

Here is how you make Broccoli Chicken and Pasta Bake:

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: 6Recipe submitted by SparkPeople user BARB444.

The nutritional information for Broccoli Chicken and Pasta Bake is:

• 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