Ingredients for Chicken Casserole With Pasta Tomato And Broccoli
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Cloves
- Boneless Skinless Chicken Breast
- Whole Tomatoes
- 1 (15 ounce) can tomato sauce
- Tomato Ketchup
- Dried Basil Leaves
- Dried Oregano Leaves
- 1/2 teaspoon salt
- Frozen Broccoli Cuts
- Small Macaroni Noodles
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Casserole With Pasta Tomato And Broccoli? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken Casserole With Pasta Tomato And Broccoli
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking dish with non-stick cooking spray.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook and stir until softened, about 5 minutes.
- Add 2 cups cooked chicken, cut into bite-sized pieces. Cook and stir until heated through.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1/4 cup ketchup, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt.
- Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
- In a large bowl, combine the chicken mixture with 2 cups cooked macaroni, 2 cups broccoli florets (fresh or frozen), and 1/2 cup shredded cheddar cheese.
- Stir well to combine.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- Bake for 20-25 minutes, or until bubbly and heated through. Do not overbake.
- Remove from oven and let stand for 5 minutes before serving. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
29g
Fat
7g
Carbs
8g