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Thursday, July 5, 2018

Chicken Penne Casserole with Corn and Zucchini


Nutrition chart at link:
Prep: 15 Minutes
cook: 20 minutes
total: 35 minutes
author the seasoned mom
yield 8

8 ounces/224g whole wheat penne pasta, cooked and drained (can substitute with regular penne pasta)
1 tablespoon butter
2/3 cup white whole wheat flour (can substitute with all-purpose flour)
3 cups chicken broth
1 cup 1% milk
1 teaspoon salt
2 teaspoons fresh thyme, minced (or ½ teaspoon dried thyme)
9 ounces/252g (about 1 ½ cups) cooked, diced chicken
1 zucchini, diced into very small pieces
Kernels from 2 ears of fresh corn (about 1 ½ cups), or you can substitute with frozen corn kernels
1 -1/2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside.
Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute. Whisk in broth, milk, salt, and thyme and bring to a simmer, stirring constantly.  Allow sauce to cook until it thickens, whisking regularly so that the sauce is smooth (about 5-10 minutes).
Remove from heat, stir in cooked pasta,  1/2 cup of mozzarella, chicken, zucchini, and corn.
Transfer chicken mixture to prepared dish. Top with remaining mozzarella and sprinkle with Parmesan.
Bake, uncovered, until bubbly and heated through (about 20-25 minutes).

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