Garden Chicken

When gardens are overflowing with summer squash and bell peppers, this baked garden chicken from Taste of Home reader Dohreen Winkler of Howell, Michigan, is the recipe to have in your back pocket. It’s a great way to put your backyard harvest or farmers market haul to good use.

Zucchini, yellow squash, red and green peppers, and onion are baked with tender pieces of chicken and twirly pasta in a creamy sauce that feels cozy without being too heavy. It’s the kind of summer casserole that works just as well for a family dinner as it does for serving guests.

Garden Chicken Ingredients

• Chicken breasts: Boneless, skinless chicken breasts add plenty of lean protein to this dish. If they’re especially thick, cut them in half crosswise before slicing them so they cook more evenly. Need a no-prep shortcut? Swap in shredded rotisserie chicken.
• Garlic: Fresh garlic delivers the best flavor, but 1 teaspoon of jarred minced garlic or 1/4 teaspoon of garlic powder works in a pinch.
• Butter: You’ll use a quarter stick of butter to saute the chicken and make the roux for the creamy sauce. You can substitute 2 tablespoons of olive oil to cook the chicken, but stick with butter for the roux—it gives the sauce the richest flavor.
• Vegetables: Fresh zucchini, yellow squash, bell peppers and onion make this the perfect farm-to-table dinner. Feel free to mix and match them with whatever’s coming out of your garden or looking good at the farmers market—just cut the vegetables into similar-sized pieces so they cook evenly.
• Flour: All-purpose flour thickens the sauce. Whisk it well into the melted butter before adding the broth to prevent lumps.
• Chicken broth: Low-sodium chicken broth builds savory flavor while letting you control the saltiness of the finished dish. Vegetable broth works well, too.
• Half-and-half cream: Half-and-half gives the sauce its rich, silky texture without making it too heavy. If you have heavy cream on hand, you can use that instead for an even richer sauce.
• Cooked pasta: This recipe calls for angel hair, but spaghetti or any short pasta shape works just as well. Rotini, penne, shells and bow ties are especially good at catching the creamy sauce.
• Parmesan cheese: A sprinkle of shredded Parmesan adds a salty, cheesy finish to the casserole. Reach for the real deal here—it makes a big difference. Freshly grated Parmesan melts more smoothly and has a richer, nuttier flavor than the shelf-stable shaker variety.
• Chopped parsley: Optional parsley added as a garnish brings herby freshness to the chcicken.

Directions

Step 1: Cook the chicken

In a large skillet, saute the chicken and garlic in 2 tablespoons of butter for 10 to 12 minutes or until the chicken juices run clear.

Step 2: Saute the vegetables

Add the mixed vegetables to the skillet and cook them until they’re crisp-tender. Transfer the chicken and vegetables to a clean bowl and set aside.

Editor’s Tip: The veggies should take about three to four minutes to become crisp-tender.

Step 3: Make the sauce

In the same skillet, melt the remaining butter. Add the flour, salt and pepper, and stir to form a smooth paste. Gradually add the broth. Bring the sauce to a boil, then cook and stir for two minutes or until it’s thickened. Stir in the cream and heat it through. Add the chicken and vegetables, stir until they’re evenly coated in the sauce.

Step 4: Serve the chicken and veggies over pasta

Spread the pasta in a greased 2-quart baking dish. Spoon the chicken mixture over top and sprinkle it with Parmesan cheese. Cover the dish and bake the garden chicken at 350°F for 15 minutes. Uncover the dish and bake it for five minutes longer. If desired, top it with chopped parsley and additional Parmesan cheese.

Garden Chicken Variations

• Try other fresh herbs: Instead of parsley, sprinkle torn basil or minced chives over the baked garden chicken just before serving for a burst of freshness.
• Switch up the vegetables: This recipe is perfect for showcasing summer garden produce, but don’t stop there. Swap in or add broccoli florets, sliced mushrooms, cauliflower, shaved Brussels sprouts, asparagus or green beans.
• Make it extra cheesy: Sprinkle a handful of shredded mozzarella, Monterey Jack or sharp cheddar over the pasta with the Parmesan for an even gooier cheesy casserole.
• Turn up the heat: Add a pinch of crushed red pepper flakes or a dash of cayenne to the creamy sauce for a little spice.
• Add bacon: Stir cooked, crumbled bacon slices into the sauce for a smoky, savory twist.

How to Store Garden Chicken

Store leftover baked garden chicken in an airtight container in the refrigerator for up to four days. The pasta may absorb some of the creamy sauce as it sits, so add a splash of chicken broth or milk before reheating it to loosen the sauce.

Can you make garden chicken ahead of time?

Yes! Assemble the garden chicken casserole up to one day ahead, then cover and refrigerate it until you’re ready to bake it. Take the dish out of the fridge while the oven preheats, and add a few extra minutes to the baking time since it’s going in cold.

How do you reheat garden chicken?

Reheat individual portions in the microwave until they’re warmed through, adding a splash of broth or milk if the sauce has thickened. To reheat a larger amount, cover the casserole with foil and warm it in a 350° oven until it’s heated through.

Garden Chicken Tips

Can I use leftover cooked chicken?

This garden chicken recipe is a great way to use up leftover chicken or store-bought rotisserie chicken. You’ll need about 3 cups of chopped or shredded cooked chicken. Since the chicken is already cooked, skip the first step and saute the vegetables and garlic in butter or oil. Stir the chicken into the vegetables and creamy sauce, then assemble and bake the casserole as directed.

What type of pasta works best for baked garden chicken?

This garden chicken recipe calls for angel hair pasta, but you can use almost any pasta shape you have on hand. Spaghetti, penne, rotini or shells will all work well—just avoid very small shapes like macaroni or ditalini that can get lost in the creamy sauce. Whatever shape you choose, don’t forget to salt your cooking water and cook the pasta just until it’s al dente since it will continue cooking in the oven.

What can you serve with baked garden chicken?

This creamy chicken pasta casserole is a satisfying meal on its own, but a simple side can help to round it out. Serve it with a simple green salad or warm garlic bread for soaking up every bit of the creamy sauce.

Watch How to Make Chicken Garden Medley

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