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This is just one of those things that came together based on what was in the kitchen and what I was in the mood for.


  • 2 chicken breasts cut into chunks
  • Olive oil
  • Salt and Pepper
  • 1 1/2 cups cooked pasta
  • 1 head of steamed broccoli
  • juice from 2 lemons
  • 1/3 cup white wine (or so)
  • 2 tablespoons capers
  • 4 oz sliced mushrooms
  • 2 cups milk (or you can use 1 cup chicken broth and 1 cup milk)
  • 1/3 cup Parmesan cheese plus more for topping


  • Preheat the oven to 350'
  • Season the chicken with salt and pepper and cook in a skillet with oil until done. Remove from pan and set aside.
  • If needed add a bit more oil and saute the mushrooms. Toss in the cooked broccoli.
  • Pour the lemon juice in a measuring cup....pour enough wine in with the juice to measure 3/4 cup. Add to the mushrooms and broccoli. Add the milk and let simmer to heat through.
  • Stir in the parmesan cheese until melted.
  • Return the chicken to the pan. Stir in the capers.
  • In a large casserole dish, add the pasta and then pour the chicken mixture over the pasta. Top with some parmesan cheese.
  • Bake for about 30 minutes, until bubbly and golden brown.

Categories: Casserole  Dinner  Poultry 
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