Mom's Recipes: Tomato Basil Chicken Casserole
Total time: 
Serves: 6
  • 6 small boneless skinless chicken breasts
  • 11⁄2 tsp salt, divided
  • 1 tsp pepper, divided
  • 1 tbsp butter
  • 2 green onions sliced,
  • 1⁄2 large sweet red pepper, chopped
  • 8 oz (250g) white mushrooms, sliced
  • 3 Tbsp all-purpose flour
  • 2 1⁄2 cups milk
  • 2 Tbsp chopped fresh basil (or 1 tsp dried)
  • 1 Tbsp basil pesto
  • 1 cup shredded Swiss or Mozzarella cheese, divided
  • 8 oz (250g) broad egg noodles
  • 2 cups chopped green beans (fresh or frozen)
  • 1 fresh tomato, chopped, or 1 cup grape tomatoes, cut in half
  1. Preheat oven to 400 degrees. Grease a shallow 10-12 cup baking dish. Sprinkle chicken breasts with 1⁄4 tsp each salt and pepper. In a large non-stick skillet, melt butter over medium heat. Add chicken and cook, turning once, for about 10 minutes or until chicken is well browned on both sides (but not cooked through.) Transfer chicken to a plate.
  2. Add green onions, red pepper and mushrooms to the skillet and sauté until tender, about 5 minutes.
  3. Whisk flour into milk; gradually pour into skillet. Cook, stirring constantly, for about 3 minutes or until slightly thickened.
  4. Remove from heat and stir in basil, pesto, 1⁄2 cup of the cheese and the remaining salt and pepper.
  5. Meanwhile, cook noodles in large pot of boiling, salted water for about 5-6 minutes or until almost tender, adding green beans 2 minutes before end of cooking time for fresh and 1 minute before if frozen. Drain well in colander and spread in baking dish. Pour 3⁄4 of the sauce over noodles in dish and toss gently to coat. Arrange chicken and tomatoes on top of noodles. Spoon remaining sauce over chicken and sprinkle with remaining ½ cup cheese.
  6. Bake for about 20 minutes or until chicken is cooked through.
Recipe by Hidden Ponies at