by midnitechef
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midnitechef's Notes:
Expand1 large leftover chicken breast, small dice Ask a question about this ingredient
1 head of broccoli, cut into florets Ask a question about this ingredient
2 zucchini, small dice Ask a question about this ingredient
8 ounces package of pasta (macaroni, egg noodle, or penne) Ask a question about this ingredient
2 (15oz) cans of cream of chicken soup Ask a question about this ingredient
15 ounces milk Ask a question about this ingredient
1/3 cup Romano grated cheese, divided Ask a question about this ingredient
1 cup frozen or fresh peas if in season in your garden Ask a question about this ingredient
4 slices of bacon, crisped and crumbled Ask a question about this ingredient
1 teaspoon garlic powder Ask a question about this ingredient
Prepare the pasta to al dente. Blanch the broccoli in the pasta water. Discard the water and drain the pasta and broccoli well.
Ask a question about this stepIn a large bowl, stir together the cream of chicken soup and milk with half of the Romano cheese. Season with garlic powder, salt and pepper to taste.
Ask a question about this stepPlace the zucchini, peas, chicken, bacon, cooked pasta and broccoli in the sauce and stir gently.
Ask a question about this stepPour the contents of the bowl into a casserole dish. Sprinkle with the remaining Romano cheese. Cover the dish with foil.
Ask a question about this stepBake your Green Diva in a 350ºF oven for 30 - 35 minutes. After baking, let the casserole stand on the stove to let the sauce cool slightly and thicken.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
