Chicken Penne Casserole Recipe
- 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
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Chicken Penne Casserole(33)
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This was very good!
TOUCHÉ melee50, I rate YOU a 10......you need to put your comment in on most TOH recipes, I don't understand what promotes people to do that. If they don't understand "Rate the Recipe" then maybe it should say "Make the dish THEN Rate the Recipe - AS IS".......but you would think they would know that - a couple changes fine but to not even try it then comment on how you would make it!! This recipe is very good - when MADE :)
it was ok. maybe use less chicken next time.
kareni1946 - please do not rate a recipe until you have made it. We don't care how you cook your stuff we just want a 'real' review of this recipe
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