"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Broccoli Chicken Pasta Casserole Recipe

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This recipe for Broccoli Chicken Pasta Casserole , by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ron Kirsch


2 teaspoons CRISCO Oil
2/3 cup chopped onion
2 large cloves garlic, minced
1 pound boneless, skinless chicken breasts , cut into 1-inch pieces
2 cans (14-1/2 ounces each) whole tomatoes , undrained and coarsely chopped
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1-1/4 teaspoons dried basil leaves
3/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 package (10 ounces) frozen broccoli cuts , thawed and well drained
5 ounces uncooked small macaroni , cooked (without salt or fat) and well drained
1/2 cup grated Parmesan cheese , divided

Heat oven to 350F. Place cooling rack on counter top.
Heat oil in large skillet on medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally.
Combine broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into 13 x 9 x 2-inch baking dish. Sprinkle with remaining 1/4 cup cheese.
Bake at 350F for 20 minutes. Do not over bake. Remove dish to cooling rack. Serve warm.

Number Of Servings:
Number Of Servings:
8 servings




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