Chicken Penne Casserole

Submitted by Chef #801002

"This is the best casserole! I use frozen vegetables, whole wheat penne, and olive oil spray and it comes out excellent! It won't disappoint!"

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Yields: 1 Casserole
• Serves: 4

ingredients

• 453.59 g boneless skinless chicken breast, cut into 1-inch pieces
• 118.29 ml onion, chopped
• 118.29 ml green pepper, chopped
• 118.29 ml red pepper, chopped
• 4.92 ml oregano
• 4.92 ml parsley flakes
• 2.46 ml salt
• 2.46 ml crushed red pepper flakes
• 14.79 ml olive oil
• 3 garlic cloves, minced
• 354.88 ml dry penne pasta
• 453.59 g spaghetti sauce
• 177.44 ml chicken broth
• 226.79 g mozzarella cheese, shredded

directions

1. In a large saucepan, saute the chicken, onion, peppers, garlic, and seasonings in oil until chicken is no longer pink.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
3. Preheat oven to 350°.
4. Cook pasta according to package directions, and drain. Toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheese. Repeat layer.
5. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer.

Reviews

[Sydney Mike]

Although I pretty much followed your recipe right on down, I did use a homemade pasta sauce that included both sweet & mild Italian sausage, & that, along with the chicken made for a very satisfying meal (actually two, since there were just 2 of us)! You have a great recipe here! Thanks for sharing it! [Made & reviewed in New Kids on the Block recipe tag]