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Chicken Penne Casserole Recipe

Chicken Penne Casserole Recipe photo by Taste of Home

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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!”

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Chicken Penne Casserole Recipe

Prep: 35 min. Bake: 45 min.

Yield: 4 Servings

35 45 80

Ingredients

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup each chopped onion, green pepper and sweet red pepper
1 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon canola oil
3 garlic cloves, minced
1-1/2 cups uncooked penne pasta
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Directions

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Yield: 4 servings.

Originally published as Chicken Penne Casserole in Simple & Delicious January/February 2008, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken Penne Casserole

Chicken Penne Casserole

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(1-10) of 33 reviews

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Reviewed on Mar. 21, 2011 by kellys1061

We just tried this. Hubby is VERY satisfied! I want to try it with sausage instead of the chicken. DELICIOUS!!! THANKS FOR SHARING THIS ONE!

Reviewed on Mar. 03, 2011 by Arlene Lopez

Made this last night with a salad and garlic bread... Are you kidding me??? Fit for company. I will make this over and over, my picky kids loved it. Best thing when Ie was done it looked just like the picture my kids thought I was a genius....

Thanks for making me a dinner Hero!!

Reviewed on Mar. 02, 2011 by Mary Royston

I made this last night. I added 1/2 cup chopped mushrooms and a whole zuchinni, quartered lengthwise & sliced, and added a 8 ounce can of Hunt's Tomato Sauce. There were 3 of us and I barely have enough left for a lunch-size serving. Everyone couldn't stop raving about it!!!

Reviewed on Feb. 25, 2011 by Adan5912

Me and my mom are going to make this and i have a BIG feeling its going to be the best recipe we've made!!!

Reviewed on Nov. 15, 2010 by norena70

We love this recipe and I make it often. It is also great left over.

Dorothy also from Vernon

Reviewed on Oct. 04, 2010 by shady519

Recipe was easy and a quick after work fix. Taste was good. Will definitely make a again.

Reviewed on Aug. 15, 2010 by marciaoakley

I used boneless chicken breasts instead of thighs. The sauce is really good and hubby said that this is a keeper!

Reviewed on Feb. 15, 2010 by 5xamom

My family really enjoyed this casserole! It gave a little different taste then the usual spaghetti or lasgana. I have five children and every one of them enjoyed this. I used chicken breast marinated in a garlic dressing instead of the thighs since I don't care for dark meat. Thanks for the great recipe!