Chicken Penne Casserole
This is my No. 1 favorite casserole recipe. I usually prepare it in the early afternoon so that I can clean my kitchen and then relax while it bakes. It wont disappoint
This is my No. 1 favorite casserole recipe. I usually prepare it in the early afternoon so that I can clean my kitchen and then relax while it bakes. It wont 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
- 1/2 cup each chopped onion green pepper and sweet red pepper
- 1 teaspoon each dried basil oregano and parsley flakes
- 3 tablespoons tomato paste
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated romano cheese
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 cups uncooked penne pasta
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- Carbohydrate 31.8542549432122 g
- Cholesterol 125.76489365 mg
- Fat 25.0657235728284 g
- Fiber 1.97673693309378 g
- Protein 56.0172878472752 g
- Saturated Fat 12.7094816219063 g
- Serving Size 1 1 Serving (481g)
- Sodium 1750.60680170965 mg
- Sugar 29.8775180101184 g
- Trans Fat 2.51559055611225 g
- Calories 585 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 350? for 30 minutes.
- Uncover; bake 15-20 minutes longer or until heated through.
Substituting boneless skinless chicken breasts for the specified thighs alters the final moisture level significantly because lean white meat dries out faster during the combined simmering and baking phases. Cut whatever poultry you use into uniform one-inch pieces to ensure even heat penetration across every bite. Canola oil provides a neutral high-smoke-point medium for the initial sauté, preventing scorching when rendering the proteins and aromatics in a standard saucepan.
Assembling this dish hours ahead requires a specific thermal strategy if transferring directly from refrigerator to oven. Glass and ceramic baking dishes demand a lower starting oven temperature or a longer covered duration to prevent thermal shock, whereas metal pans conduct heat rapidly. Cover the two-quart baking vessel tightly with foil for the first thirty minutes at 350 degrees Fahrenheit to trap steam, then remove the cover for the final fifteen to twenty minutes to brown the mozzarella and romano cheese crust.
Freezing unbaked portions offers reliable meal planning if wrapped tightly in heavy-duty aluminum foil for up to two months. Thaw frozen casseroles completely in the refrigerator for twenty-four hours before baking; baking from a frozen state yields uneven internal temperatures where the edges overcook before the center reaches a safe heat. Leftovers keep safely in airtight containers for three to four days and reheat efficiently in a 325-degree oven until bubbling.
Pairing this starch-heavy pasta dish with a sharp, acidic green salad balances the heavy dairy and concentrated tomato paste. Dress greens with a high-ratio vinegar vinaigrette to cut through the rich saturated fats contributed by the cheeses and thigh meat without competing with the dried basil, oregano, and crushed red pepper flakes.
