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
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
