CHICKEN PENNE CASSEROLE
Make and share this Chicken Penne Casserole recipe from Food.com.
Provided by bmcnichol
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions.
- Saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink.
- Combine tomatoes and tomato paste.
- Add to chicken mixture.
- Stir in broth and bring to a boil.
- Reduce heat, cover and simmer for 10-15 minutes or until slightly thickened.
- Drain pasta and toss with chicken mixture.
- Spoon half of the chicken mixture into a greased baking dish.
- Sprinkle with half of the mozzarella and Romano cheeses.
- Repeat layers.
- Cover and bake at 350 for 30 minutes.
- Uncover and bake 15-20 minutes longer or until heated through.
CHICKEN PENNE CASSEROLE
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
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- 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 : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.
CHICKEN AND PENNE CASSEROLE
I have made this recipe using bone-on chicken pieces also, although you might have to adjust the cooking time slightly. I double the crushed tomatoes to two cans when I make this, but that is optional, my family loves this casserole!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 375 degrees F.
- Butter a 13 x 9-inch baking dish.
- Heat oil in a skillet.
- Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
- Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
- Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
- Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
- Arrange the browned chicken pieces on top of the cooked pasta.
- Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
- Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
- Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
- Delicious.
Nutrition Facts : Calories 751.6, Fat 35.5, SaturatedFat 12.2, Cholesterol 132.1, Sodium 831.9, Carbohydrate 57.3, Fiber 9.1, Sugar 4.7, Protein 49.6
CHICKEN PENNE PASTA CASSEROLE
This is a really tasty and easy to throw together casserole. It has a really great Italian flavor. The red onion gives things a little bit of a sweet flavor and mixes well with the ingredients. I was a little concerned about the amount of fresh mozzarella, but 1 1/2 pounds covers the dish perfectly making it good and gooey.
Provided by Teresa Horn
Categories Casseroles
Time 1h
Number Of Ingredients 14
Steps:
- 1. Take a large pot and fill over halfway with water and add salt to cook your penne in. Let it start heating up while you prep all the other ingredients.
- 2. Preheat the oven to 350. Take a large casserole dish and coat it with olive oil and or pam inside. Make sure there are no places that are not oiled and set aside.
- 3. Take the 2 large chicken breasts and cube them into bite size pieces and add to a bowl once done. Wash your hands thoroughly after cutting the chicken up. Using a different cutting board dice up your red onion.
- 4. Take your can of black olives and drain well. Cut them into halves and put them into a separate small bowl for later usage.
- 5. Using a wok or a large sautee pan add the olive oil to the pan and allow to heat up. Once ready add the chicken breasts, onions, minced garlic, herbs and seasonings. Stir this mixture till the chicken is fully cooked.
- 6. Once the chicken is fully cooked add the jar of tomato sauce, the undrained diced tomatoes and bring this mixture up to a light boil. Drop it down to a slow simmer till the pasta is done.
- 7. While the sauce is simmering add your penne to the boiling and salted water. Cook following the directions on the package.
- 8. Once the pasta is cooked drain it very well. Cut the heat off on the sauce and add the pasta to the pan then add the black olives. Stir very well making sure everything is coated and mixed together nicely.
- 9. Slowly add this mixture to your casserole dish making sure to get everything out of your pan. Top with the sliced fresh mozzarella cheese and place into the oven.
- 10. Bake till the cheese is melted and a nice golden brown approximately about 30 minutes, but check it after about 20 mins. Once cheese is melted and golden brown remove from the oven. Hope you all enjoy this dish as much as we did.
PESTO CHICKEN PENNE CASSEROLE
Creamy, flavorful and so easy to fix. This meal-in-one will wow family and friends. Makes a lot, so freeze some or halve the recipe.
Provided by Lindalou
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
- Bake in the preheated oven until bubbly and golden brown on top, 40 to 45 minutes.
Nutrition Facts : Calories 760.2 calories, Carbohydrate 40.7 g, Cholesterol 114.1 mg, Fat 47.2 g, Fiber 3.4 g, Protein 45.4 g, SaturatedFat 18.2 g, Sodium 1209.9 mg, Sugar 4.2 g
CHICKEN PENNE ITALIANO
An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper.
Provided by Jeanine Farrar Bubick
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
- Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
- Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 56.4 g, Cholesterol 80.9 mg, Fat 15 g, Fiber 4.8 g, Protein 39.3 g, SaturatedFat 4.2 g, Sodium 926.7 mg, Sugar 8.7 g
TOMATO & CREAMY CHICKEN PENNE CASSEROLE
Please the whole family with Tomato & Creamy Chicken Penne Casserole. Top this creamy chicken penne casserole with shredded Parmesan cheese.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 7 to 8 min. or until chicken is done. Add broth and basil; cook 1 min.
- Drain pasta. Combine pasta, chicken mixture, pasta sauce, tomatoes, milk and half the cheese in large bowl. Pour into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheese; cover.
- Bake 30 min. or until heated through and lightly browned, uncovering for the last 15 min.
Nutrition Facts : Calories 350, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 4 g, Protein 27 g
CHICKEN-PENNE FLORENTINE BAKE
Combine chicken, spinach and three kinds of cheese with multigrain pasta for a Chicken-Penne Florentine Bake. This chicken-penne Florentine serves six.
Provided by My Food and Family
Categories Home
Time 43m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
- Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
- Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
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