Chicken Penne Casserole
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.
Servings: 6
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 9x13 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
Calories: 515kcal | Carbohydrates: 45g | Protein: 36g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 839mg | Potassium: 622mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2528IU | Vitamin C: 58mg | Calcium: 394mg | Iron: 2mg
