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“This is my family’s No. 1 favorite casserole recipe," says Carmen Vanosch of Vernon, British Columbia. "I make it every week or two and we never tire of it. I usually prepare it in the early afternoon so that I can clean my kitchen and then relax while it bakes. It won’t disappoint!”
This recipe is:
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Originally published as Chicken Penne Casserole in Simple & Delicious January/February 2008, p35
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Reviewed on Jan. 31, 2012 by Jotuba
Oh, and I also completely forgot the chicken stock, it was still a little thin so I added some cornstarch/water mix and it got nice and dense.
Fantastic flavor- quite zippy, too! the one major thing I'd change is that the peppers got quite soggy cooking as long as the chicken. Next time I'm going to add them at the earliest half-way through the chicken-cooking time. The rest of it was Fantastic!
Reviewed on Jan. 23, 2012 by silly girl
The was amazing! I doubled it and accidentally tripled the chick. stock so i had to cook it longer, which i recommend regardless, and added some more water and a cut potato to absorb the salt of the chicken stock. I added some ricotta i had in the frige, but that was the only change. My family isn't huge on spicy but I decided just to do it exactly as it stated anyway(I refer to the pepper flakes). I am so glad I did!! Just a touch of hotness and the kids loved it too (3 and 5)! Thanks for a great dish!!
Reviewed on Dec. 05, 2011 by 1burrill
Excellent!!! A perfect amount of spice!!! Loved it. Will make it again and again.
Reviewed on Nov. 13, 2011 by jmkasprak
I wanted to share my changes since I make this quite often. I skip the blender step and add a whole 6 oz can of tomato paste. Instead of chicken broth, I just add a half cup of wine. I've also been using a shredded italian cheese blend which adds another layer of flavor.
Reviewed on Nov. 03, 2011 by Cottage1
This recipe is a keeper, if my husband goes back for seconds. Very good.
Reviewed on Oct. 09, 2011 by Jan2
Delicious. Used 1 lb. leftover cooked chicken and added 1/2 cup mushrooms to the vegetable mix as i had them and wanted to use them up.
Reviewed on Sep. 25, 2011 by witzken
Delicious and easy! A definite "weeknight winner" in our house. You can use chicken breast if you don't have the thighs on hand, and I just use a can of crushed/pureed tomatoes or tomato sauce along with the paste. That way I don't have to get out my blender; I can just dump it in the pan and save time. Great blend of spices and seasonings too!
Reviewed on Sep. 20, 2011 by stephanieann1983
The spiciness made me step back and go "Where did that come from?" It was absolutely fantastic. Much better than your average chicken penne casserole.
Reviewed on Jul. 10, 2011 by love2beMom
This is delicious! My husband's favorite casserole - and my kids love it, too!
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