Description
A delicious and creamy chicken casserole made with penne pasta, broccoli, and a rich sauce.
Ingredients
Scale
- 8 ounces uncooked penne
- 4 cups broccoli florets (see note)
- 1 (10 ounce) can cream of chicken soup
- 1 cup milk (I use 2%)
- 1/2 cup sour cream
- 1/2 cup freshly grated parmesan cheese
- 1 packet Italian dressing mix
- 1/2 teaspoon onion powder
- 4 cloves garlic (minced)
- 2 cups shredded cooked/rotisserie chicken
- 1 cup frozen mixed vegetables (see note)
- 2 cups mozzarella (shredded)
- Salt & pepper (to taste)
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the pasta, and cook it for 2 minutes less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done (I cook the penne for 8 min and add the broccoli in at the 6 min mark). Drain and transfer to a 9×13 casserole dish.
- To a medium bowl, add the cream of chicken soup, milk, sour cream, parmesan, Italian dressing mix, onion powder, and garlic, and stir until smooth.
- Add the chicken and frozen mixed vegetables to the casserole dish, and then pour the sauce mixture over top. Toss until everything is well coated.
- Smooth it out in an even layer, and then top it with the mozzarella.
- Bake, uncovered, for 20-25 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn’t burn). Season with salt & pepper as needed.
Notes
- Note: For the broccoli and mixed vegetables, feel free to use fresh or frozen, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casseroles
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg