Chicken and Vegetable Casserole With Basil

  1. Preheat oven to 400F Butter a shallow 10-12 cup baking dish.
  2. Sprinkle chicken with 1/4 teaspoons each salt and pepper.
  3. 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.
  4. Add green onions to skillet; saute for 1 minute.
  5. Whisk flour into milk; gradually pour into pan.
  6. Cook, stirring constantly, for about 3 minutes or until slightly thickened.
  7. Remove from heat, stir in basil, 1/2 cup of the cheese, and remaining salt and pepper.
  8. 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.
  9. Spread 3/4 of the sauce over the noodles in dish; toss gently to coat.
  10. Arrange chicken and tomatoes on top.
  11. Spoon remaining sauce on chicken; sprinkle with remainng cheese.
  12. Bake for about 15 minutes, or until a thermometer inserted in the thickest part of chicken registers 165F, and is no longer pink inside.
  13. FOR THE ADVENTUROUS: Replace the green beans with broccolini, blanching as directed or with chopped drained marinated artichoke hearts and add them with tomatoes.
  14. Add 1 cured Chorizo sausage, sliced with tomatoes.

chicken breasts, salt, pepper, butter, green onions, allpurpose, milk, fresh basil, provolone cheese, egg noodles, green beans, grape tomatoes

Taken from www.food.com/recipe/chicken-and-vegetable-casserole-with-basil-468542 (may not work)

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