Chicken Penne Casserole Recipe

5 95 110
Chicken Penne Casserole Recipe
Chicken Penne Casserole Recipe photo by Taste of Home
Publisher Photo

Chicken Penne Casserole Recipe

Read Reviews
5 95 110
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min.

Ingredients

  • 1-1/2 cups uncooked penne pasta
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup each chopped onion, green pepper and sweet red pepper
  • 1-1/2 teaspoons minced garlic
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon vegetable oil
  • 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

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink.
In a blender, combine tomatoes and tomato paste; cover and process until blended. 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 mozzarella and Romano 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

Nutritional Facts

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

  • 1-1/2 cups uncooked penne pasta
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup each chopped onion, green pepper and sweet red pepper
  • 1-1/2 teaspoons minced garlic
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon vegetable oil
  • 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
  1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink.
  2. In a blender, combine tomatoes and tomato paste; cover and process until blended. 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 mozzarella and Romano 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Penne Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kramerstacey15 User ID: 5709757 263834
Reviewed Mar. 24, 2017

"Bland"

MY REVIEW
deanwill62 User ID: 8018204 263345
Reviewed Mar. 11, 2017

"Loved it, and the aroma in your kitchen will dazzle your senses. Followed to the recipe."

MY REVIEW
ellimaye1 User ID: 1179808 261637
Reviewed Feb. 21, 2017

"So time consuming! I don't think the outcome was worth the effort. I forgot Romano cheese (which I didn't have anyway) so I sprinkled Parmesan on top which improved the taste. I'm sure the taste would be better had I remembered the Romano, but again lots of time required to make this."

MY REVIEW
DebSueWal User ID: 8449543 260144
Reviewed Jan. 23, 2017

"Awesome! My family nearly fought over who would get to take the leftovers to school and work with them, today! (Do yourself a favor ... double the recipe!) Absolutely one of the best pasta dishes I've had, EVER. Prep time takes a bit longer than noted, but worth every minute. Company and special occasion worthy, hands down!"

MY REVIEW
Robby1 User ID: 1478802 256945
Reviewed Nov. 18, 2016

"Love the flavors of this dish. As one Vernonite to another, thank you for this recipe!"

MY REVIEW
TheaB User ID: 6624387 256819
Reviewed Nov. 15, 2016

"Husband loves it"

MY REVIEW
Medic 716 User ID: 4089259 254918
Reviewed Oct. 2, 2016

"Deconstructed Lasagna, I used cottage cheese as I didn't have any romano cheese."

MY REVIEW
NikNwo11 User ID: 8054203 252561
Reviewed Aug. 12, 2016

"Yep, it's THAT good!!! :)"

MY REVIEW
Fee710 User ID: 8902616 251977
Reviewed Jul. 28, 2016

"I love this recipe, it was so tasty and delicious."

MY REVIEW
MarineMom_texas User ID: 31788 250286
Reviewed Jul. 10, 2016

"I made this recipe tonight and we thought it was delicious. I did read some of the reviews and made some changes. I used Italian style tomatoes without blending and I increased the basil and oregano to 2 teaspoons. It gave the dish plenty of flavor. I baked it for 30 minutes then removed the cover and finished cooking the last 10 minutes. It was perfect. We will be having this again. I highly recommend it.

Volunteer Field Editor"

Loading Image