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Easy Chicken and Mini Penne Casserole

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Chicken and Penne Casserole

Chicken and Penne Casserole

Diana Rattray
Use mini penne or macaroni pasta in this tasty chicken casserole. This is easy to make with cream of chicken soup and frozen vegetables, and packaged diced chicken will make it even easier.

Ingredients:

  • 8 ounces mini penne pasta or macaroni, about 2 cups raw
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup diced celery
  • 1 teaspoon dried parsley flakes
  • Dash ground black pepper
  • 2 cups diced cooked chicken
  • 1 can (10 1/2 ounces) cream of chicken soup with herbs or plain cream of chicken soup
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 cup frozen mixed vegetables or peas and carrots, cooked
  • Salt, to taste
  • 1 cup fresh shredded Parmesan cheese

Preparation:

Grease a 2-quart casserole. Heat oven to 350°.

Cook pasta following package directions; rinse and drain.

In a medium saucepan, melt butter and heat with the oil. Add onions and celery; cook, stirring, until vegetables are tender. Stir in the parsley, chicken, cream of chicken soup, milk, sour cream, and vegetables. Stir and taste; add salt as needed. Stir in the drained pasta. Spoon the mixture into the prepared casserole. Sprinkle evenly with the Parmesan cheese. Bake for 30 to 40 minutes, or until hot and bubbly.
Serves 6.

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5 out of 5 5 out of 5
I loved this!!!September 27, 2009By carolshmarol
"This recipe was so delicious and so tasty, it's definitely a keeper! I exchanged the milk for half n' half and used frozen peas instead of mixed vegetables. (I don't like carrots) I also added a pinch of rosemary while cooking the chicken. It was nice and creamy and is definitely a comfort food. Hubby likes it too! I highly recommend this recipe!!!"
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