This post may contain affiliate links. Please read our disclosure policy.
This chicken penne casserole recipe combines a few pantry and freezer ingredients to make a cozy, flavorful meal! It’s cheesy and an easy way to get your vegetables in.
Try my Million Dollar Spaghetti or Chicken Bacon Ranch Casserole next.
Why you’ll love it
On busy days, nothing hits the spot more than a piping hot chicken casserole. There’s plenty of the creamy sauce to smother the pasta in this meal, and there’s just 10 minutes of prep. There’s broccoli in each bite, and everyone knows how tasty it is with cheese!
This simple chicken pasta bake is creamy, homestyle deliciousness. There’s no guilt in using a can of condensed soup and a packet of dressing mix every now and then! They’re both tasty and convenient, much like using rotisserie chicken is in this weeknight dinner.
What you’ll need
- Penne – a different shape of pasta such as rotini will work fine as well
- Broccoli – I prefer fresh, but I have tips below for frozen
- Cream of chicken soup – a tried and true shortcut
- Milk and sour cream – for the creamy sauce
- Parmesan – grate your own for best flavor and meltability
- Italian dressing mix – I like Good Seasons Zesty Italian
- Onion powder and garlic cloves – aromatic goodness
- Rotisserie chicken – for less hassle
- Frozen mixed vegetables – typically it includes green beans, carrots, peas, and corn
- Mozzarella – the final cheesy touch
Pro tip
The broccoli and veggies are tender-crisp in this recipe. You can definitely cook them for a bit longer if needed, though! There’s more info in the notes section of the recipe card.
How to make this chicken penne casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Boil the pasta for a couple of minutes less than package directions say, adding in the broccoli a couple of minutes before that. Drain and add to a baking dish.
Add the sauce ingredients to a prep bowl, and stir until smooth. Add the chicken and frozen veggies to the baking dish, and pour the sauce over top. Toss well, then smooth it out.
Top with the mozzarella, then bake until hot and bubbly. You can also broil it (carefully) until lightly browned if desired. Season with salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my trusty 9×13 baking dish and turquoise silicone oven mitts.
- I grate parmesan from a block with my Microplane zester.
- These angled measuring cups are my favorite. No crouching down to read them!
Substitutions and variations
- You could use cream of mushroom soup instead.
- This recipe is pretty flexible, so instead of using the Italian dressing mix, feel free to change it up with Italian seasoning and/or your fave herbs and spices.
- Any kind of cooked chicken will work fine. You can chop it instead of shredding it if you prefer. Try leftovers of my Air Fryer Chicken Breast or Baked Chicken Breast.
What to serve with this chicken penne bake
- It’s designed to be a meal-in-one, so all you need is a side salad to complement it! Make a big Caesar salad with my 10-Minute Caesar Dressing (so much better than bottled ones) and Garlic Croutons or mixed greens with my Olive Garden Salad Dressing.
- Garlic knots, my Extra Cheesy Garlic Bread, or fresh crusty bread with olive oil and balsamic vinegar for dipping (or my Cowboy Butter) all work great too.
Leftovers and storage
- Store leftovers of this chicken pasta bake for 3-4 days in the fridge.
- Reheat slowly over a low heat in a saucepan or in intervals in the microwave. Add a splash of milk or water if it’s looking dry.
- I don’t recommend freezing leftovers; the texture may change due to the dairy, and cooked pasta can get mushy.
If you made this cheesy chicken penne casserole, please leave me a star rating and review below! I love hearing from readers. Or tag me on Instagram!
Chicken Penne Casserole
Ingredients
- 8 ounces uncooked penne
- 4 cups broccoli florets see note
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk I use 2%
- 1/2 cup sour cream
- 1/2 cup freshly grated parmesan cheese
- 1 packet Italian dressing mix
- 1/2 teaspoon onion powder
- 4 cloves garlic minced
- 2 cups shredded cooked/rotisserie chicken
- 1 cup frozen mixed vegetables see note
- 2 cups mozzarella shredded
- Salt & pepper to taste
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the pasta, and cook it for 2 minutes less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done (I cook the penne for 8 min and add the broccoli in at the 6 min mark). Drain and transfer to a 9×13 casserole dish.
- To a medium bowl, add the cream of chicken soup, milk, sour cream, parmesan, Italian dressing mix, onion powder, and garlic, and stir until smooth.
- Add the chicken and frozen mixed vegetables to the casserole dish, and then pour the sauce mixture over top. Toss until everything is well coated.
- Smooth it out in an even layer, and then top it with the mozzarella.
- Bake, uncovered, for 20-25 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn't burn). Season with salt & pepper as needed.
Notes
- 1 pound of broccoli typically makes about 3-4 cups when cut into florets. A little more or a little less than suggested won’t make or break this recipe!
-
For frozen broccoli: add it from frozen to the boiling water with the pasta, but only cook it for up to a minute since frozen broccoli is already par-cooked and you don’t want it getting too soft in the oven.
- I recommend letting the frozen mixed veggies thaw on your counter for 15 min or so prior to starting the recipe. The veggies end up tender-crisp in this recipe. If you want them super soft, throw them in the water at the same time as the broccoli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment