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Chicken, Broccoli & Pasta Bake
Chicken, Broccoli & Pasta Bake

Chicken, Broccoli & Pasta Bake

1 Hr(s) 1 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
12 oz fusilli or rotini pasta
1 can cream of mushroom soup
2 eggs
1/2 cup light mayo
1 Tbsp Dijon mustard
1-2/3 cups shredded cheddar cheese, divided
1-1/4 lb skinless boneless chicken, thinly sliced
1/2 tsp each salt and pepper
1 bag (16 oz.) frozen cut broccoli, THAWED
1/2 cup fresh bread crumbs
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Let's Make It
Preheat oven to 350°F. Cook pasta until al dente. Drain and return to pot. Put soup, eggs, mayo, mustard and 1/2 the cheese in a bowl; stir until blended.
Coat a skillet with nonstick spray and cook chicken 2-3 min. or until done. Season with salt & pepper; set aside to cool. Add chicken, broccoli and soup mixture to pasta; stir gently to mix.
Transfer to 3-qt. baking dish. Sprinkle with bread crumbs mixed with rest of cheese. Bake 30 min. or until bubbly and top is golden brown.
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