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!
Keyword casserole, chicken breasts, pasta
Prep Time 10 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour5 minutesminutes
Author Blair Lonergan
1can (10.5 ounces) condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request)
½lb.raw boneless, skinless chicken breasts, diced into bite-sized pieces
1 ½cupsuncooked penne pasta
1cupgrated American or cheddar cheese, divided
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.
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.