Print

Creamy Chicken and Mini Penne Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This creamy chicken and mini penne casserole is a comforting, hearty dish perfect for family dinners. Tender pasta and vegetables are combined with diced cooked chicken and a luscious cream of chicken soup-based sauce, then topped with Parmesan cheese and baked to bubbling perfection. This recipe is versatile with options for vegetable substitutions and cheese variations, making it easy to customize to your taste.

Ingredients

Pasta and Vegetables

  • 8 ounces mini penne pasta, classic penne, or macaroni
  • 1 cup frozen mixed vegetables

Sauce and Filling

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1/2 cup diced celery
  • 1 teaspoon dried parsley
  • Dash of freshly ground black pepper
  • 2 cups diced cooked chicken
  • 1 (10.5-ounce) can condensed cream of chicken soup (or cream of chicken soup with herbs)
  • 3/4 cup milk (whole or low fat)
  • 1/2 cup sour cream (full fat or reduced fat)
  • Kosher salt, to taste
  • 1 cup freshly shredded Parmesan cheese (about 3/4 cup grated)

Instructions

  1. Prepare Ingredients: Gather all the ingredients to have them ready for cooking and assembling the casserole.
  2. Preheat and Prepare Casserole Dish: Preheat your oven to 350°F (175°C) and grease a 2-quart casserole dish thoroughly to prevent sticking.
  3. Cook Pasta: Boil salted water and cook the mini penne pasta according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and set aside to drain thoroughly.
  4. Cook Vegetables: Prepare the frozen mixed vegetables as directed on their packaging (usually steaming or boiling). Drain them well and set aside.
  5. Sauté Aromatics: In a medium saucepan, melt the butter and extra-virgin olive oil over medium heat. Add the chopped onion and diced celery and cook, stirring frequently, until the vegetables are tender and softened.
  6. Combine Sauce Ingredients: Stir in the dried parsley, freshly ground black pepper, diced cooked chicken, condensed cream of chicken soup, milk, sour cream, and cooked vegetables into the sautéed onion and celery. Taste the mixture and season with kosher salt as needed, stirring well to combine.
  7. Combine Pasta and Sauce: Add the drained cooked pasta to the sauce mixture and stir gently to evenly coat all ingredients.
  8. Assemble Casserole: Spoon the pasta and chicken mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the freshly shredded Parmesan cheese evenly over the top.
  9. Bake: Place the casserole in the preheated oven and bake for 30 to 40 minutes until the dish is hot, bubbly, and the cheese topping is melted and slightly golden.
  10. Serve: Remove from oven and let it cool slightly before serving.

Notes

  • Use cooked chicken only; raw chicken will not cook properly when baked in this casserole.
  • For a crunchy topping, add 1 to 1 1/2 cups of fresh breadcrumbs mixed with 2 to 3 tablespoons melted butter on top of the cheese before baking.
  • Try substituting Parmesan cheese with shredded cheddar or a cheddar-Jack cheese blend for a different flavor.
  • Vegetable alternatives like chopped broccoli, asparagus, cooked lima beans, artichokes, or spinach can be used in place of the mixed vegetables.
  • For a vegetarian version, omit the chicken and use cream of celery soup instead of cream of chicken.

Find it online: https://cookedbygrace.com/creamy-chicken-and-mini-penne-casserole-recipe/