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 10minutes
Cook Time 55minutes
Total Time 1hour5minutes
Author Blair Lonergan
1can (10.5 ounces) condensed cream of celery soup (NOT diluted) (I used Campbell’s Healthy Request)
½cuplow-sodium chicken broth or water
½cupdiced onion(I used frozen diced onion as a shortcut)
1cupsliced fresh mushrooms
½cupdiced red bell pepper
2celery stalks, diced
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.