This Chicken Casserole with Pasta and Broccoli is more than just comfort food; it’s a satisfying meal that supports your weight management goals.
By using high-protein, high-fiber pasta, we’ve taken a beloved dish and made it even more filling, helping to keep you satisfied for longer. The combination of lean chicken, fiber-rich broccoli, and Manuel’s Tomato-Veggie Sauce creates a balanced meal that’s not only delicious but also promotes satiety. With every bite, you’re enjoying flavors that nourish your body and help you stay on track with your health goals.
Equipment
- Oven
Ingredients
- 2 pounds chicken breast baked or air-fried, cubed into 1-inch pieces
- 8 ounces dry high-protein high-fiber penne pasta
- 4 cups of Manuel’s Vegetable Pasta Sauce
- 3 cups frozen chopped broccoli
- 1/4 cup dried oregano
- 6 ounces part-skim shredded mozzarella cheese
- 3 ounces grated Parmesan cheese
Instructions
- Set your oven to 375°F (190°C).
- Cook the penne pasta according to the package directions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, cubed chicken, chopped broccoli, and 4 cups of Manuel’s Vegetable Pasta Sauce. Add the dried oregano and shredded mozzarella cheese, and stir to evenly coat all the ingredients.
- Transfer the pasta mixture to a greased baking dish.
- Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to brown nicely.
- *Once the top is golden and bubbly, remove from the oven and let it cool for a few minutes before serving.
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