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Easy chicken casserole

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    Easy chicken casserole Heart Smart Low Sodium

    Fill up with fiber-rich whole-grain pasta! It’ll keep you feeling fuller for longer and help to keep your digestive system healthy.


    1 tablespoon extra-virgin olive oil, divided
    8 bone-in chicken breast halves (3 to 4 ounces each)
    2 medium onions, diced
    3 cloves garlic, minced
    4 ribs celery, diced
    2/3 cup chopped basil
    1/2 cup chopped parsley
    1/2 cup red wine vinegar
    1/3 cup sliced black olives
    1/4 cup capers, drained
    1 28-ounce can Italian-seasoned tomatoes, chopped
    8 cups whole-grain macaroni pasta


    1. In a large nonstick skillet, heat 1/2 tablespoon oil over medium heat. Add chicken breast halves. Cook 2 minutes on each side. (Chicken will not be fully cooked.) Remove chicken from skillet and set aside.
    2. In the same skillet, heat 1/2 tablespoon oil over medium heat. Add onion and garlic. Cook 3 minutes. Add celery and cook 5 more minutes. Add basil, parsley, vinegar, black olives, capers and tomatoes. Stir to combine.
    3. Add chicken to the sauce and turn up heat to bring to a boil. Reduce heat and simmer for 20 to 25 minutes, until chicken is done through.
    4. While chicken is cooking in sauce, prepare macaroni pasta according to package directions.
    5. Place 1 chicken breast half on 1 cup cooked pasta and pour 1/2 cup sauce over the top. Serve warm.

    Makes 8 servings

    Recipe contains: wheat

    Carb choices per serving: 3

    *Option not included in nutrition facts.


    Take it easy and prepare this dish using your slow cooker! Cook the chicken as you would in step 1. Then place all ingredients except pasta in a slow cooker set on low for 4 to 5 hours. (You can also cook it on high for 3 to 4 hours.) When the chicken/sauce is almost done, continue with steps 4 and 5. Enjoy!

    Nutrition Facts