
Makes 6 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients | |
1 pound | penne pasta |
16 ounces | broccoli florets |
1 cup | chopped onion |
2 tablespoons | olive oil |
1 teaspoon | curry powder |
1 teaspoon | dried thyme |
½ teaspoon | ground black pepper |
20 ounces | bagged cooked chicken breast strips |
2 cups (16 ounces) | small-curd cottage cheese |
½ cup | shredded Parmesan |
When making the dish ahead of time, allow the pasta and broccoli, cooking water, and onion mixture to cool completely before assembling the casserole. Cover the dish tightly with plastic wrap and refrigerate it for up to 3 days. When ready to serve, remove the plastic and bake the casserole according to the recipe directions.
NUTRITION (Per Serving) | |
CALORIES | 727 cal |
FAT | 27.7 g |
SATURATED FAT | 7 g |
SODIUM | 845.6 mg |
CARBOHYDRATES | 82 g |
TOTAL SUGARS | 6.7 g |
DIETARY FIBER | 6.6 g |
PROTEIN | 38.8 g |
BIOTIN | 3.4 mcg |
CALCIUM | 224.9 mg |
CHLORIDE | 128 mg |
CHOLESTEROL | 59.2 mg |
CHOLINE | 54.1 mg |
CHROMIUM | 0.03 mcg |
COPPER | 0.5 mg |
FOLATE | 238.7 mcg |
IODINE | 20.2 mcg |
IRON | 4.7 mg |
MAGNESIUM | 95.7 mg |
MANGANESE | 95.7 mg |
NIACIN | 9.93 mg |
OMEGA-3 FATTY ACIDS | 0.3 g |
OMEGA-6 FATTY ACIDS | 3.3 g |
PANTOTHENIC ACID | 1.76 mg |
PHOSPHORUS | 534 mg |
POTASSIUM | 693.9 mg |
RIBOFLAVIN | 0.9 mg |
SELENIUM | 34.65 mcg |
THIAMIN | 0.7 mg |
VITAMIN A | 2445.9 IU |
VITAMIN B6 | 0.24 mg |
VITAMIN B12 | 0.7 mcg |
VITAMIN C | 72.6 mg |
VITAMIN D | 13.1 IU |
VITAMIN E | 1.6 mg |
VITAMIN K | 10.8 mcg |
ZINC | 2.5 mg |
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