Description
Comforting baked chicken penne casserole with broccoli, mixed vegetables, and a creamy mozzarella-Parmesan sauce. Easy weeknight meal that serves six.
Ingredients
Scale
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- 8 ounces (225 g) uncooked penne pasta
- 4 cups (approx. 280 g) broccoli florets, fresh preferred (frozen acceptable)
- 2 cups (approx. 280 g) shredded cooked or rotisserie chicken
- 1 cup (240 ml) frozen mixed vegetables
- 2 cups (200 g) shredded mozzarella cheese
- 1 (10.5 ounce / 298 g) can cream of chicken soup
- 1 cup (240 ml) milk, 2%
- 1/2 cup (120 ml) sour cream
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 1 packet Italian dressing mix
- 1/2 teaspoon onion powder
- 4 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Step 1: Preheat the Oven: Preheat your oven to 375°F (190°C), placing the rack in the top third of the oven. A properly heated oven ensures even cooking and a golden crust.
- Step 2: Cook the Penne: In a large pot, bring salted water to a boil. Cook the penne pasta for 2 minutes less than the package directions specify (for example, if package says 10 minutes, cook for 8 minutes) to keep pasta firm after baking.
- Step 3: Add Broccoli Florets: Add the broccoli florets to the boiling pasta water 2 minutes before the penne is done (if boiling for 8 minutes, add broccoli at the 6-minute mark). This keeps broccoli tender but not mushy.
- Step 4: Drain and Transfer: Drain the pasta and broccoli together using a colander. Immediately transfer them to a 9×13 inch (23×33 cm) casserole dish to retain heat and prepare for mixing.
- Step 5: Mix the Sauce: In a medium bowl, combine the cream of chicken soup, milk, sour cream, Parmesan cheese, Italian dressing mix, onion powder, and minced garlic. Stir until the mixture is smooth and well blended.
- Step 6: Combine Chicken and Vegetables: Add the shredded cooked chicken and frozen mixed vegetables to the casserole dish with pasta and broccoli. Pour the prepared sauce evenly over these ingredients.
- Step 7: Toss and Layer: Gently toss all ingredients in the casserole dish until everything is well coated with the sauce. Spread the mixture into an even layer.
- Step 8: Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. This will create a cheesy crust when baked.
- Step 9: Bake to Perfection: Bake the casserole uncovered for 20-25 minutes, or until the dish is hot and bubbly throughout. Do not cover the casserole to allow the cheese to brown nicely.
- Step 10: Broil for a Golden Finish: For a browned cheese topping, broil the casserole for 2-3 minutes. Watch carefully to avoid burning.
- Step 11: Season to Taste: Remove from oven and season with salt and pepper as needed before serving. Adjust seasoning to highlight flavors.
Notes
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- Storage Tips: Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days, keeping the lid on to maintain moisture. Refrigeration: Refrigerate leftovers in an airtight container for up to 4 days. Reheat thoroughly before serving to preserve flavor and texture. Freezing: Wrap the casserole tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Expert Tips: Ensure pasta is slightly undercooked by boiling 2 minutes less than package instructions to prevent sogginess after baking. Add broccoli florets just 2 minutes before draining pasta to keep them tender yet firm. If the sauce thickens too much during mixing, stir in an additional 1-2 tablespoons of milk for a smoother texture. Broil for 2-3 minutes at the end for a golden cheese layer; watch carefully to avoid burning. Taste the sauce mixture before baking and adjust seasoning with salt and pepper if it lacks flavor.
- Reheating Instructions: Reheat leftovers in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes. Cover loosely with foil to prevent drying out, removing foil in the last 5 minutes for the cheese to crisp if desired.
- Serving Suggestions: Serve with gluten-free garlic bread or a side of steamed broccoli for added vegetable intake. A simple green salad or roasted vegetables complement the casserole and add freshness. Top with fresh basil leaves or a sprinkle of red pepper flakes for additional flavor. Drizzle with homemade pesto or balsamic glaze just before serving for a richer finish.
- Recipe Variations: Substitute fresh spinach or chopped bell peppers in place of mixed vegetables for variety. Use turkey or mushrooms instead of chicken for a different protein option. Replace the Italian dressing mix with homemade Italian seasoning blend for customized flavor.
- Ingredient Notes: Use rotisserie chicken shredded or diced for convenience and moist texture. Select a quality penne pasta brand to maintain shape and texture during baking. Freshly grated Parmesan cheese is preferred for better melt quality and sharper flavor. Frozen mixed vegetables can be used to increase vegetable intake without extra prep. Use 2% milk for sauce thinning; adjust with more milk if needed for preferred consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg