Chicken-and-Pasta Bake with Basil

Chicken-and-Pasta Bake with Basil

Cooking Light magazine 0

"This soul-satisfying casserole only needs a side salad or bread to make it a complete meal."

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.
  3. Steam the broccoli, covered, 4 minutes. Drain. Combine broccoli and next 7 ingredients (broccoli through garlic). Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 20 minutes or until bubbly.
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  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 332 (21% from fat); FAT 7.9g (sat 4.1g, mono 2.2g, poly 0.8g); PROTEIN 24.9g; CARB 39.5g; FIBER 2.5g; CHOL 40mg; IRON 2.6mg; SODIUM 478mg; CALC 36
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Reviews 64

  1. 82 Ratings


Great! I couldn't find Asiago cheese, so I used Parmesan instead. I also used 1 tsp. dried basil instead of fresh, 1/2 tsp. salt instead of 1/4, and 1/8 tsp. pepper instead of 1/4. Using skim milk in the sauce is fine. I thought 2 cloves of garlic was a bit too much - try 1 clove instead. Thanks for the recipe!

Esmee Williams

Once you have all the ingredients ready to go, this recipe is very easy and fast to make. However, it does take a few pots and about 30 minutes to get the ingredients ready. Very delicious once it is done.


Hmmm, I'm not quite sure what all the positive fuss is about because I was quite disappointed. Granted it's a lower fat recipe, but it suffers from the lack of an interesting fat substitute. I would possibly try again, but only with a bunch of changes. First, I too would double the amount of sauce (it's way too dry with only 2 cups). A quarter cup of flour? Paste city. Next time I'd try less flour coupled with an equal quantity of margarine to make the roux. Could also add some low fat chicken broth to increase moisture and flavor. Although asiago cheese is tasty, it's too mild for this dish. I would use parmesan or romano next time. One generous clove of garlic is plenty (two overwhelms). Top the finished casserole with a sprinkling of grated cheese, then COVER the dish and bake for 15 minutes (if you don't cover it, the moisture will evaporate). Uncover for the last 5 or so minutes to lightly brown the top. So, I'll see how it comes out next time.