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Chicken Penne Casserole Recipe
Chicken Penne Casserole Recipe photo by Taste of Home

Chicken Penne Casserole Recipe

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This is my family’s favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won’t disappoint! —Carmen Vanosch, Vernon, British Columbia
TOTAL TIME: Prep: 35 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min.
MAKES: 4 servings

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

  1. 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.
  2. 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.
  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 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.

Reviews for Chicken Penne Casserole

AVERAGE RATING
   (67)
RATING DISTRIBUTION
5 Star
 (56)
4 Star
 (6)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 19, 2014

What an amazing dish!! Follow the recipe exact and you won't be disappointed. Oh my gosh, is this good.......oh, and I just used chicken breast cubed as that is what I had on hand. Will try it with thighs next.....bet that will be even more incredible, as flavorful as thighs are!

MY REVIEW
Reviewed Jul. 5, 2014

I've made this 3 times just as written. It's delicious and a perfect casserole to give away as well. My green and red peppers were twice as large as needed so I froze the remainders chopped, allowing them to freeze on a plastic dish before putting them into a freezer bag. Thank you so much for sharing this, Carmen!

MY REVIEW
Reviewed May. 6, 2014

My family loved it

MY REVIEW
Reviewed Feb. 3, 2014

This was very good!

MY REVIEW
Reviewed Feb. 1, 2014

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