Once in a while, you want to make a delicious scoop-and-serve entrée that will satisfy a large group. This Baked Chicken & Penne Casserole is perfect for one of those days.
When paired with a simply-dressed green salad, you have yourself an entire meal for 8 people.
Baked Chicken & Penne Casserole
Once in a while, you want to make a delicious scoop-and-serve entrée that will satisfy a large group. This Baked Chicken & Penne Casserole is perfect for one of those days. When paired with a simply-dressed green salad, you have yourself an entire meal for 8 people.
Ingredients
- 6-8 boneless, (skinless chicken thighs)
- 3 tsp Kosher salt, (to season the chicken thighs)
- 3 Tbsp vegetable oil
- 2 Tbsp white wine
- 3 Tbsp salted butter
- 1 large white onion, (medium dice)
- 2 cloves garlic, (finely minced)
- 2 Tbsp olive oil
- 20 oz tomato puree
- 2 tsp dried oregano
- 2 tsp red pepper flakes
- 3 tsp white granulated sugar
- ½ red bell pepper
- ½ green bell pepper
- 4-5 cups of cooked Penne pasta
- ¼ cup fresh parsley leaves, (finely sliced)
- 6 fresh basil leaves, (finely sliced)
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup cup shredded parmesan cheese
- ¼ cup chives, (finely sliced, as garnish)
Instructions
- Season the boneless, skinless chicken thighs with Kosher salt.
- Add 3 Tbsp of vegetable oil to a large saute pan.
- Heat the oil until it is very hot, but before it is smoking.
- When the oil is very hot, quickly sear the chicken thighs on both sides until the exterior is lightly golden-brown.
- Turn off the heat, and remove the chicken from the saute pan.
- Allow the partially-cooked chicken to rest at room temperature until you are ready to bake your casserole later.
- Preheat the oven to 375F.
- Deglaze your saute pan that you used to cook the chicken with 2 Tbsp of white wine.
- Add the 3 Tbsp salted butter and the diced white onion.
- Cook on medium heat for roughly ten minutes, or until the onions are translucent.
- Add the minced garlic, olive oil, and tomato puree, and bring the contents to a simmer.
- Reduce the heat to low, and cook the sauce and vegetable mixture for roughly 20 minutes while you cook the Penne pasta.
- Cut the chicken thighs from earlier into bite-sized pieces.
- Cook roughly 24oz of Penne pasta in boiling salted water, until the pasta is cooked to al-dente, or slightly before it is completely tender and soft all of the way through.
- Drain the pasta, and add the cooked Penne pasta to the tomato sauce and vegetables.
- Stir the chicken into the Penne and sauce and vegetables.
- Stir in the fresh parsley and fresh basil.
- Grease a large casserole dish on the inside with butter.
- In the bottom of the casserole dish, add a thin layer of the Penne, chicken, sauce, and vegetable mixture.
- Top with a thin layer of some shredded mozzarella, cheddar, and parmesan cheese.
- Add another layer of the Penne, chicken, sauce, and vegetable mixture on top of the cheese.
- Top with more shredded cheese.
- Repeat this process until you have run out of the pasta mixture and the cheeses.
- Bake in the oven at 375F for roughly 25 minutes, or until the cheese is bubbly on top and the casserole is very hot in the center.
- Remove the casserole from the oven, and allow to rest for roughly 10 minutes before serving, as it will be incredibly hot.
- Serve the casserole on plates or in bowls, and garnish each serving with some finely sliced fresh chives.
Notes
This dish tastes wonderful when reheated in the oven or microwave.
