Creamy Chicken and Penne Pasta Casserole Recipe

Name: Creamy Chicken and Mini Penne Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 8 ounces mini penne pasta (or penne or macaroni); 1 cup frozen mixed vegetables; 1 tablespoon butter; 1 tablespoon extra-virgin olive oil; 1/2 cup chopped onion; 1/2 cup diced celery; 1 teaspoon dried parsley flakes; Dash of freshly ground black pepper; 2 cups diced, cooked chicken; 1 (10 1/2-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); Salt, to taste; 1 cup freshly shredded Parmesan cheese (or about 3/4 cup grated)

Prep: 15 mins

Cook: 45 mins

Total: 60 mins

Servings: 6 servings

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Casseroles like this one are pure comfort food and have the benefit of being a one-dish meal. In this recipe, chicken and pasta are baked along with vegetables in a creamy sauce made of milk, sour cream, and cream of chicken soup, and the dish is finished off with grated Parmesan cheese.

The condensed soup and frozen vegetables cut down on preparation time, and some sour cream and Parmesan cheese add flavor. You can use poached chicken breasts in the recipe, but if you need a shortcut, rotisserie chicken is a convenient alternative. Or make the dish with refrigerated or frozen fully cooked roasted chicken strips. Serve this chicken casserole with crusty bread, rolls, or biscuits and a simple tossed salad or sliced tomatoes.

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8 ounces mini penne pasta, classic penne, or macaroni
1 cup frozen mixed vegetables
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, or about 3/4 cup grated

Gather the ingredients.

The Spruce / Julia Hartbeck
Preheat the oven to 350 F and grease a 2-quart casserole.

The Spruce / Julia Hartbeck
Cook the pasta in boiling salted water following the package directions; rinse under cold water and drain.

The Spruce / Julia Hartbeck
Cook the vegetables as directed on the package. Drain and set aside.

The Spruce / Julia Hartbeck
Melt the butter with the extra-virgin olive oil in a medium saucepan over medium heat. Add the onion and celery to the pan. Cook, stirring frequently, until the vegetables are tender.

The Spruce / Julia Hartbeck
Stir in the parsley, pepper, diced cooked chicken, condensed soup, milk, sour cream, and the cooked vegetables. Stir and taste the mixture; add salt as needed.

The Spruce / Julia Hartbeck
Combine the drained cooked pasta with the sauce and vegetables.

The Spruce / Julia Hartbeck
Spoon the pasta and chicken mixture into the prepared casserole. Sprinkle the top evenly with the Parmesan cheese.

The Spruce / Julia Hartbeck
Bake for 30 to 40 minutes, or until hot and bubbly.

The Spruce / Julia Hartbeck

Tip

Make sure to add cooked chicken to the casserole; although the dish is baked, raw chicken will not cook properly.

Recipe Variations

Replace the Parmesan cheese with shredded cheddar cheese or a cheddar-Jack blend.
For a crunchy breadcrumb topping, toss 1 to 1 1/2 cups of fine fresh breadcrumbs with 2 to 3 tablespoons of melted butter. Scatter the breadcrumbs over the cheese layer before baking. Bake until bubbly and the crumbs are browned.
Instead of the mixed vegetables, use chopped broccoli, asparagus, cooked lima beans, chopped artichokes, or spinach.
For a vegetarian version, eliminate the chicken and use cream of celery soup.

Nutrition Facts (per serving)
383	Calories
22g	Fat
24g	Carbs
22g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	383
% Daily Value*
Total Fat 22g	28%
Saturated Fat 9g	45%
Cholesterol 75mg	25%
Sodium 720mg	31%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	9%
Total Sugars 5g
Protein 22g
Vitamin C 3mg	14%
Calcium 253mg	19%
Iron 2mg	12%
Potassium 318mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.