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