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Herb Chicken and Penne Casserole

This herb chicken and penne casserole is more than a pasta dish. It has some chicken bits as topping for penne pasta. They’re baked together in the oven and they become one – one casserole that is – thanks to the layer of melted mozzarella and parmesan on top.
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This herb chicken and penne casserole is more than a pasta dish. It has some chicken bits as topping for penne pasta. They’re baked together in the oven and they become one – one casserole that is – thanks to the layer of melted mozzarella and parmesan on top.

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Ingredients

7 ounces of penne
5 ounces of chicken breast, thinly sliced
1 tablespoon vegetable oil
salt
pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried basil
1 cup tomato sauce
cup low moisture mozzarella, shredded
cup parmesan, grated
3 tablespoons of breadcrumbs

Ingredients

Steps

1
Done

Preheat the oven to 400 degrees F/200 degrees C.

2
Done

Fill a large pot with water, add salt, and bring it to a boil.

3
Done

Add the penne in the pot.Cook the pasta according to the instructions on the package. Drain and set them aside.

4
Done

Heat the vegetable oil in a skillet and add the chicken breast slices in it.

5
Done

Season with salt, pepper, garlic powder, onion powder, dried oregano, and dried basil. Stir and cook further. The chicken strips will turn white and the spices will stick on them.

6
Done

Add the cooked penne in a ceramic baking tray, then spread half of the tomato sauce on them.

7
Done

Add the chicken stripes, then add the remaining tomato sauce.

8
Done

Top with a layer of shredded mozzarella, then one layer of grated parmesan, then spread the breadcrumbs evenly.

9
Done

Transfer to the oven and bake for 35-40 minutes.

10
Done

If you want, sprinkle some more parmesan on the dish just before serving it.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

578 kcal
Calories
49 g
Carbs
40 g
Protein
26 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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