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
   (72)
RATING DISTRIBUTION
5 Star
 (60)
4 Star
 (7)
3 Star
 (4)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 12, 2014

"Good but was time consuming."

MY REVIEW
Reviewed Sep. 17, 2014

"Great dish! I used chicken breast instead of thighs because that is what was in my kitchen. My family enjoyed it so I will be making it again."

MY REVIEW
Reviewed Sep. 11, 2014

"This was absolutely delicious--I made it exactly according to the recipe and it turned out perfectly. I was thinking of adding some spinach or eggplant for a little extra color but I'm glad I didn't. Will be making and sharing this recipe often!"

MY REVIEW
Reviewed Sep. 3, 2014

"Oh my.... This is an excellent recipe. Easy to make and no left overs! Thank you for sharing."

MY REVIEW
Reviewed Aug. 30, 2014

"Amazing recipe, except I use chicken breast instead of chicken thighs and I left off the crushed red pepper flakes due to my Crohn's disease. Thanks for sharing this recipe!"

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