Friday, April 20, 2012

Parmesan Chicken Penne Casserole


This baked chicken penne recipe uses ingredients similar to chicken pasta. By making it a casserole, you retain all the flavors at the bottom of the dish. During the baking process, the cheeses on top act as a barrier to seal in moisture and other flavors leaving you with some very juicy chicken. This makes a great potluck dish because everything is contained in one pan allowing for easy transport.

How to Make Parmesan Chicken Penne Casserole

Ingredients at a glance: chicken breast, penne pasta, onion, mozzarella cheese, parmigiano-reggiano, spaghetti sauce, and mushrooms.


Boil the dehydrated penne pasta in a pot for 9-10 minutes. Drain, rinse with cold water, and allow to dry in a colander. Rinsing the pasta with cold water will immediately drop the temperature to prevent it from getting soft. Meanwhile, cut the chicken breast into 4 pieces and pound them to uniform thickness.



Season the chicken with salt and pepper on both sides. Pan sear each side for 2 minutes or until golden brown on the outside. Grease a 9 x 9 inch bake dish with vegetable oil, and sprinkle chopped garlic and chili pepper. Place the seared chicken breasts in the dish.




In a deep skillet, heat a table spoon of vegetable oil. Sauté diced onions and mushrooms on medium-high heat for 3-4 minutes or until fragrant. Add a pinch of salt and pepper for taste. Transfer the onions and mushrooms to the baking dish over the chicken.  


Pour 15 oz of spaghetti sauce over the mushrooms / onions layer, and then place 2 oz of mozzarella on top of the spaghetti sauce. It's important to be easy on the sauce or it may become too watery.


Toss the cooked pasta with 5 oz of spaghetti sauce and place on top of the mozzarella cheese layer. 
Top the pasta layer with 3 oz of grated parmigiano-reggiano and 2 oz of mozzarella cheese. Place the dish in a preheated 350 F oven and bake for 30 minutes. Let it rest for 10 minutes before serving. 






Ingredients:


2 1/2 cups of dehydrated penne pasta
1 chicken breast, cut into 4 pieces and pounded
1 cup of mushrooms, sliced
1 cup of brown onion, chopped
20 oz of spaghetti sauce
4 oz of mozzarella cheese
3 oz of grated parmigiano-reggiano
1 tsp chili pepper
2 1/2 tbs of vegetable oil (1/2 tbs for greasing the bake dish)
salt and pepper for taste and season

Directions:

1. Boil the dehydrated penne pasta in a pot for 9-10 minutes. Drain, rinse with cold water, and allow to dry in a colander. Meanwhile, cut the chicken breast into 4 pieces and pound them to uniform thickness.

2. Season the chicken with salt and pepper on both sides. Pan sear each side for 2 minutes or until golden brown on the outside. Grease a 9 x 9 inch bake dish with vegetable oil, and sprinkle chopped garlic and chili pepper. Place the seared chicken breasts in the dish.

3. In a deep skillet, heat a table spoon of vegetable oil. Sauté diced onions and mushrooms on medium-high heat for 3-4 minutes or until fragrant. Transfer the onions and mushrooms to the baking dish over the chicken.

4. Pour 15 oz of spaghetti sauce over the mushrooms / onions layer, and then place 2 oz of mozzarella on top of the spaghetti sauce.

5. Toss the cooked pasta with 5 oz of spaghetti sauce and place on top of the mozzarella cheese layer.
Top the pasta layer with 3 oz of grated parmigiano-reggiano and 2 oz of mozzarella cheese. Place the dish in a preheated 350 F oven and bake for 30 minutes. Let it rest for 10 minutes before serving. 

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2 comments:

  1. The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.

    triciajoy.com

    www.triciajoy.com

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  2. Thanks to the writer of this article. I appreciate your effort in making this informational blogs. I know it's not easy to do this but you have done a really great job. Congrats. I'm pretty sure your readers enjoying it a lots.


    Rica
    www.imarksweb.org

    ReplyDelete