This easy chicken pasta bake benefits from the addition of broccoli, olives and a quick and creamy white sauce. You can use fettuccine as stated, or any other pasta shape you have to hand. Enjoy!
I made this as we're big fans of pasta bakes. It was awful the broccoli was still hard, sauce was like water and pasta was soggy due to the watery sauce. I might attempt this again with my own cheese sauce. - 22 Aug 2017
OMG! This was the best tasting casserole EVER. The olives is what gives it that special flavor. I reduced the amount of sour cream for my husband and I also added mushrooms! I steamed the broccoli and mushrooms first. Instead of cubing or cutting the chicken, I used the Cuisinart (every chef should have one!). It shredded the chicken and the consistency in the dish was flourished in every bite. I also used the Cuisinart for the steamed mushrooms and the olives. I totally nixed the curry because I heard many bad things about it; the taste and smell and read one review about how they had to throw it out. I also found a suggestion to put smashed croutons on top. My husband and I couldn't stop eating it and my daughter even had 2nds! Be careful, it's addicting! We froze the leftovers and Lisa is right, the leftovers are even better. I gave some leftovers to my Mother-in-Law and freind at work and they just couldn't stop talking about how good it was. Make it today! YUMMY!!!! - 07 Jan 2005 (Review from Allrecipes US | Canada)
I liked this dish but next time I will change it a little. I thought it tasted a little too much like sourcream so I will put more cream of chicken and less sourcream for sure. I will also make sure and cook the broccoli well before putting it in the pasta. And I would put more cheddar cheese in pasta and maybe top with shredded cheddar cheese and crumbled ritz crackers. YUM - 17 Sep 2002 (Review from Allrecipes US | Canada)