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

  • 1-1/2 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 (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Romano cheese

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.

Directions

  1. 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.
  2. 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.
  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 30 minutes. Uncover; bake until heated through, 15-20 minutes longer. 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
(110)
RATING DISTRIBUTION
5 Star
 (92)
4 Star
 (9)
3 Star
 (8)
2 Star
 (1)
1 Star
 (0)
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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"

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