Best 6 Chicken And Penne Casserole Recipes

PESTO CHICKEN PENNE CASSEROLE

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.

CHICKEN, CHEESE, AND PENNE PASTA BAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Grease a 2- to 2 1/2-quart baking dish.
• Cook the penne pasta in boiling salted water following package directions. Drain in a colander and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the chicken, mushrooms, and Creole seasoning.
• Cook until the chicken is thoroughly cooked and the mushrooms are lightly browned, stirring frequently.
• Remove the chicken and mushroom mixture to a bowl and set aside.
• Melt the butter in the same skillet and add the minced garlic . Cook, stirring, for about 1 minute.
• Blend the flour into the butter mixture until smooth and bubbly.
• Continue to cook the flour and butter roux for 1 minute, stirring constantly.
• Add the milk and chicken broth and continue to cook until thickened, stirring constantly.
• To the sauce, add 1 1/2 cups of the mozzarella cheese and about half of the Parmesan cheese; cook until the cheese has melted, stirring constantly.
• Stir in the chicken and mushroom mixture and the artichokes. Taste and add salt and pepper, as needed.
• Combine the sauce and pasta; transfer to the prepared baking dish. Sprinkle with the remaining cheeses and sprinkle lightly with paprika, if using.
• Bake for about 20 to 30 minutes, until lightly browned and bubbly.

PESTO-CHICKEN PENNE CASSEROLES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat., Transfer to 2 greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles., Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly.

CHICKEN PENNE CASSEROLE

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.

CHICKEN AND PENNE CASSEROLE

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.

CHICKEN PENNE ITALIANO

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
• Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
• Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.