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.
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
PANTRY CHICKEN CASSEROLE
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
- Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g
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.
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 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
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