Chicken Penne Casserole

Chicken Penne Casserole

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  • 1 1/2 lbs. uncooked penne pasta
  • 1 lb. chicken breasts cut into 1 inch pieces
  • 1/2 c. each chopped onion, green pepper, sweet red pepper
  • 1 1/2 tsp. minced garlic
  • 1 tsp. each dried basil, oregano, parsley flakes
  • 1/2 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 1 Tbsp. vegetable oil
  • 1 can (14 1/2 oz.) diced tomatoes, undrained
  • 3 Tbsp. tomato paste
  • 3/4 c. chicken broth
  • 2 c. shredded mozzarella cheese
  • 1/2 c. grated Romano cheese


Cook pasta according to package directions. Meanwhile in a large saucepan, saute the chicken, onion, peppers, garlic, and seasonings in oil until chicken is no longer pink. In a blender, combine tomatoes and tomato paste; cover and process until blended. 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 11x7x2 in. baking dish. Sprinkle with half of the mozzarella and Romano. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.