Chicken Penne Casserole

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 307.0
  • Total Fat: 13.0 g
  • Cholesterol: 37.7 mg
  • Sodium: 837.4 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 1.8 g
  • Protein: 18.5 g

View full nutritional breakdown of Chicken Penne Casserole calories by ingredient
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Number of Servings: 14


    4 to 5 chicken breast halves
    1/4 of onion chopped
    1 tsp garlic
    3 tsp oil
    1 16oz package of Penne Rigata Pasta
    chicken base for broth
    2tbsp corn starch
    1 package frozen green beans
    1 C chopped carrots
    2 cans tomato soup
    1 can cream of chicken and mushroom soup
    1.5 cups of shredded cheese blend
    1 6 oz package of provolone cheese


Chop chicken breast into bite size pieces and brown in pot with the 3 tbsp of oil and onion and garlic. While that is cooking through start water boiling for the penne pasta.

Once chicken is almost done add green beans and chopped carrots to the pot. Make about 2 cups of chicken broth by using some of the boiling water from the noodles and mixing that with about 3tsp of chicken base. add about 2 tbsp of corn starch to the broth and pour over the chicken and vegetables.

Add 2 cans of tomato soup and 1 can of cream of chicken and mushroom soup with 3 cans of water to mixture. Continue boiling until carrots are tender. Add Penne Pasta to the mixture and stir. Divide into 2 deep baking dishes and mix 3/4 cup of shredded cheese into mixture. Top each baking dish with 4 slices of provolone cheese and bake at 350 degrees for approx 15 to 20 minutes or until browned on top.

Number of Servings: 14

Recipe submitted by SparkPeople user CTEMPORADO.

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