Rating: 3.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
  • 8 Ratings
Source: Better Homes and Gardens


Recipe Summary

30 mins
35 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Meanwhile, remove chicken from bones, discarding skin and bones. Using two forks, coarsely shred chicken.

  • In a medium saucepan, melt butter over medium heat. Stir in flour. Gradually stir in broth. Cook and stir until thickened and bubbly. Stir in capers, the 2 tablespoons dill, mustard, lemon peel, lemon juice, salt, and pepper.

  • In a large bowl, combine cooked pasta, shredded chicken, dill mixture, squash, sweet pepper, and onion. Transfer mixture to an ungreased 3-quart baking dish.

  • Bake, covered, about 35 minutes or until heated through. Sprinkle with pine nuts and garnish with additional fresh dill. Makes 6 to 8 servings.

Nutrition Facts

598 calories; fat 33g; cholesterol 178mg; saturated fat 11g; carbohydrates 37g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 42g; vitamin a 777.4IU; vitamin c 28.9mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3.9mg; vitamin b6 0.2mg; folate 112.9mcg; sodium 1724mg; potassium 221mg; calcium 20.2mg; iron 4.3mg.