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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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(11-19) of 19 reviews

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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!

Reviewed on Jun. 22, 2011 by jmkasprak

I've made this recipe a couple of times. We like that it uses chicken thighs and the kick that it gets from the red pepper flakes. It's a nice alternative to a ground beef pasta dish. I usually keep Parmesan cheese on hand, so I used it instead of Romano.

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