Green Diva Casserole

• 1 large leftover chicken breast, small dice
• 1 head of broccoli, cut into florets
• 2 zucchini, small dice
• 8 ounces package of pasta (macaroni, egg noodle, or penne)
• 2 (15oz) cans of cream of chicken soup
• 15 ounces milk
• 1/3 cup Romano grated cheese, divided
• 1 cup frozen or fresh peas if in season in your garden
• 4 slices of bacon, crisped and crumbled
• 1 teaspoon garlic powder

1. Prepare the pasta to al dente. Blanch the broccoli in the pasta water. Discard the water and drain the pasta and broccoli well.
2. In 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.
3. Place the zucchini, peas, chicken, bacon, cooked pasta and broccoli in the sauce and stir gently.
4. Pour the contents of the bowl into a casserole dish. Sprinkle with the remaining Romano cheese. Cover the dish with foil.
5. Bake your Green Diva in a 350u0b0F oven for 30 - 35 minutes. After baking, let the casserole stand on the stove to let the sauce cool slightly and thicken.

chicken, broccoli, zucchini, pasta, cream of chicken soup, milk, cheese, bacon, garlic

Taken from food52.com/recipes/11962-green-diva-casserole (may not work)