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Easy Chicken and Mini Penne Casserole

User Rating 4 Star Rating (3 Reviews)


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.


  • 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


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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User Reviews

Reviews for this section have been closed.

 3 out of 5
Just OK, Member camp2fun

Didn't have much flavor..a little bland. I even added garlic powder, more onion powder, about 1/2 t. Italian seasoning...and stirred in about 3/4 cup mozzarella. I'll make it again, but use cheddar, hopefully that will give it more flavor. I wouldn't make it for company unless I figured out what it's missing

0 out of 0 people found this helpful.

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