Chicken and Penne Casserole

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.