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Chicken Penne Casserole

Name: Chicken Penne Casserole
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

103 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 45 min.

Makes

4 servings

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

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

Directions

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

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.

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