Chicken Penne Casserole

Total Time

Prep: 35 min. Bake: 45 min.

Makes

4 servings

Updated: Nov. 10, 2023
This is my family’s favorite every week or two and we never tire of it. I like that I can put it together and relax while it bakes. —Carmen Vanosch, Vernon, British Columbia

Ingredients

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

Directions

  1. Preheat oven to 350°. Cook the pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add the chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer.
  2. In a blender, pulse the diced tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce the heat; cover and simmer until slightly thickened, 10-15 minutes.
  3. 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.
  4. Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. If desired, garnish with parsley.

Nutrition Facts

1-1/2 cups: 579 calories, 28g fat (12g saturated fat), 128mg cholesterol, 1357mg sodium, 36g carbohydrate (9g sugars, 4g fiber), 47g protein.