Chicken and Penne Casserole

sobota, 8 lutego 2014

Chicken and Penne Casserole

Time: 1 hrs 20 mins

Ingredients

  • 4 -5 tablespoons olive oil (or as needed0)
  • 6 boneless chicken breasts
  • salt and pepper (I use seasoned salt)
  • 1 medium onion, chopped
  • 6 medium garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried red pepper flakes (or to taste)
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can stewed tomatoes (with juice)
  • 1 -2 teaspoon sugar
  • 1/2 cup dry white wine
  • 1 large bay leaf
  • 10 ounces dry penne pasta (cooked to JUST firm-tender and drained, can use more if desired)
  • 2 cups grated mozzarella cheese (can use less)
  • 2/3 cup grated parmesan cheese, divided (can use more or less)

Directions

  • 1 Set oven to 375 degrees F.
  • 2 Butter a 13 x 9-inch baking dish.
  • 3 Heat oil in a skillet.
  • 4 Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
  • 5 Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
  • 6 Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
  • 7 Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
  • 8 Arrange the browned chicken pieces on top of the cooked pasta.
  • 9 Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
  • 10 Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
  • 11 Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
  • 12 Delicious.

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