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Chicken and Vegetable Casserole With Basil

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“Over the years Pasta dishes with chicken have been the champions of dinnertime fare. I found this fantastic recipe I thought all chicken lover's would just love - I know I do!!! Enjoy!!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Butter a shallow 10-12 cup baking dish.
  2. Sprinkle chicken with 1/4 teaspoons each salt and pepper. In a large nonstick skillet, melt butter over medium heat; add chicken and cook turning once, for about 10 minutes or until chicken is well browned; transfer to a plate.
  3. Add green onions to skillet; sauté for 1 minute. Whisk flour into milk; gradually pour into pan. Cook, stirring constantly, for about 3 minutes or until slightly thickened. Remove from heat, stir in basil, 1/2 cup of the cheese, and remaining salt and pepper.
  4. In a large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender, adding green beans 2 minutes before end of cook time (or 1 minute if frozen); drain and spread in baking dish.
  5. Spread 3/4 of the sauce over the noodles in dish; toss gently to coat. Arrange chicken and tomatoes on top. Spoon remaining sauce on chicken; sprinkle with remainng cheese. Bake for about 15 minutes, or until a thermometer inserted in the thickest part of chicken registers 165F, and is no longer pink inside.
  6. FOR THE ADVENTUROUS: Replace the 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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