Chickenandpennecasserole Recipes

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CHICKEN PENNE CASSEROLE



Chicken Penne Casserole image

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

1 1/2 cups uncooked penne pasta
1 lb 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 1/2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (or to taste)
1 tablespoon olive oil
1 (14 1/2 ounce) can crushed tomatoes
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese
1/2 cup grated romano cheese

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



Pesto Chicken Penne Casserole image

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

½ cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 tablespoon olive oil
1 (16 ounce) box penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 (15 ounce) can crushed tomatoes
1 (15 ounce) jar Alfredo sauce
1 (15 ounce) jar pesto sauce
1 ½ cups milk

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



Pantry Chicken Casserole image

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

cooking spray
1 (16 ounce) package penne pasta
4 tablespoons salted butter
1 large onion, chopped
1 green bell pepper - stemmed, seeded, and finely chopped
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can mild chopped green chile peppers
4 cups cooked chicken, cut into bite-sized pieces

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



Chicken Penne Casserole image

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

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

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



Tomato & Creamy Chicken Penne Casserole image

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

1/2 lb. penne pasta, uncooked
1 Tbsp. olive oil
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup fresh basil, thinly sliced
1-1/2 cups CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce
1 cup chopped plum tomatoes
1/3 cup milk
1/2 cup KRAFT Shredded Parmesan Cheese, divided

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



Chicken and Penne Casserole image

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

4 -5 tablespoons olive oil (or as needed0)
6 boneless chicken breasts
salt and pepper (I use seasoned salt)
1 medium onion, chopped
6 medium garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried red pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can stewed tomatoes (with juice)
1 -2 teaspoon sugar
1/2 cup dry white wine
1 large bay leaf
10 ounces dry penne pasta (cooked to JUST firm-tender and drained, can use more if desired)
2 cups grated mozzarella cheese (can use less)
2/3 cup grated parmesan cheese, divided (can use more or less)

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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