Dump-and-Bake Creamy Chicken Penne Pasta

4.93 from 13 votes

Dump-and-Bake Creamy Chicken Penne Pasta

You don't even have to boil the pasta, cook the chicken, or sauté the vegetables! Just stir everything together and 10 minutes later you'll have a Dump-and-Bake Creamy Chicken Penne Pasta that's ready for the oven. It's a one pot meal that makes weeknight dinners easy!

Course Dinner

Cuisine American

Keyword casserole, chicken breasts, pasta

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 343kcal

Author Blair Lonergan

Ingredients

1 can (10.5 ounces) condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request)
½ cup milk
½ cup low-sodium chicken broth or water
¼ teaspoon pepper
½ cup diced onion (I used frozen diced onion as a shortcut)
1 cup sliced fresh mushrooms
½ cup diced red bell pepper
2 celery stalks, diced
½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
1 ½ cups uncooked penne pasta
1 cup grated American or cheddar cheese, divided

Instructions

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and set aside.
In a large bowl, whisk together condensed soup, milk, chicken broth, and pepper. Stir in onion, mushrooms, bell pepper, celery, raw chicken, uncooked pasta, and ½ cup cheese.
Transfer mixture to prepared baking dish. Cover tightly and bake for 20 minutes.
Remove foil and give everything a stir in the dish. Sprinkle remaining ½ cup of cheese over top. Return to the oven and bake, uncovered, for 30-40 more minutes, or until pasta is tender and chicken is cooked through.

Notes

Cooking for a larger family? I recommend doubling all of the ingredients and preparing the casserole in a 9 x 13-inch baking dish. The baking instructions remain the same.

Nutrition