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!
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!
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves minced
- 3/4 cup chicken broth
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 1/2 cup each chopped onion green pepper and sweet red pepper
- 1 teaspoon each dried basil oregano and parsley flakes
- 1-1/2 cups uncooked penne pasta
- 1 can (14-1/2 ounces) diced tomatoes undrained
- 3 tablespoons tomato paste
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated romano cheese
- Carbohydrate 4.6104102063701 g
- Cholesterol 296.104416775 mg
- Fat 50.4340289583679 g
- Fiber 0.797789575916048 g
- Protein 74.8606776758015 g
- Saturated Fat 16.2005638416563 g
- Serving Size 1 1 serving (391g)
- Sodium 611.414151206492 mg
- Sugar 3.81262063045406 g
- Trans Fat 4.25658142940182 g
- Calories 786 calories
Step-by-step
- In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
- Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
- 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 at 350degrees for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Bubble-topped mozzarella browned to dark golden spots borders a baking dish holding tender chicken thighs, aromatic peppers, and ridged tubes of penne. Casserole dishes rooted in Italian-American baking traditions rely on layers of starch and dairy that undergo significant physical changes during long cooling and reheating cycles. Understanding how these structural components behave over time ensures that your second-day meal matches the initial quality of the fresh bake. ### The Science of Starch and Sauce Reabsorption Pasta continues to absorb free liquid long after it leaves the boiling pot, which explains why day-old baked pasta often appears dry or tight upon removal from the refrigerator. Introduce two tablespoons of chicken broth or water to individual portions before reheating them covered in a 350-degree oven for twenty minutes to restore moisture without boiling the noodles into mush. Starch molecules gelatinize fully during the initial bake, then retrograde as temperatures drop, requiring added liquid to lubricate the sauce and loosen the tight bonds formed by the cooling mozzarella and Romano cheeses. ### Smart Modifications for Dietary Adjustments Substituting boneless skinless chicken breasts for the thighs requires careful monitoring of internal temperatures, as leaner cuts dry out quickly when subjected to a combined stovetop simmer and lengthy oven bake. Maintain adequate fat ratios by incorporating a tablespoon of olive oil if swapping proteins, ensuring the sauce retains its rich mouthfeel despite using leaner meat. Gluten-free penne varieties behave differently than traditional wheat pasta, demanding a reduction in initial boiling time by two minutes to prevent structural collapse during the subsequent thirty-minute covered bake at 350 degrees. ### Safe Storing and Freezing Protocols Cool the assembled baking dish to room temperature within two hours of baking before applying an airtight seal of plastic wrap followed by aluminum foil to prevent freezer burn. Consume refrigerated leftovers within three to four days, or transfer portions to heavy-duty freezer containers for up to two months of safe storage. Thaw frozen portions completely in the refrigerator for twenty-four hours before reheating to ensure even heat penetration right to the center of the dense cheese layers.
