Three Meals for Two from One Chicken – Chicken, Penne and Sun-dried Tomato Casserole

Yesterday we grilled the chicken. Today we’ll use half of the breast to make this delicious casserole. It has pasta, sun-dried tomatoes, basil and pine nuts – baked with mozzarella and a deliciously simple parmesan sauce. You ready?

chicken

Making a Chicken Casserole:

Cook the penne first. You’ll need about 1 cup dry to make 2 cups cooked – or use any leftover pasta you have.

Prepare all the ingredients and set them aside.

To make the sauce, melt the butter in a heavy sauce pan. Add the flour and cook until it’s lightly brown and smells nutty. Using a wire whisk, stir in the milk until it starts to thicken. Add the parmesan and cook until it’s melted.

Cut half of a chicken breast into bite sized cubes. I used the breast from the bird we grilled yesterday. You can use any cooked chicken breast you have.

Chop the sun-dried tomatoes and mince the basil.

Stir all the ingredients except the mozzarella together and place in a baking dish. (You can add extra parmesan to the top too if you like).

chicken

Top with the mozzarella.

Chicken

Preheat the oven to 350° – Bake for about 20 minutes, until the cheese on the top is melted and bubbling and starting to brown.

chicken

Serve hot and enjoy! And don’t forget to come back tomorrow for some Cajun chicken Fettuccini.

© Copyright 2021 The Lazy Gastronome

Make sure you check out yesterday’s, Grilling the Bird and come back tomorrow for the leftover recipes, Cajun Chicken Fettuccini. See you then!

Chicken, Penne and Sun dried Tomato Casserole

A great way to use leftover chicken!

Course: casserole, Main Course, main dish
Cuisine: American, casserole
Keyword: basil, chicken, mozzarella, parmesan, penne, pine nuts, sun dried tomatoes
Servings: 2 people
Author: HelenFern
Ingredients
  • 2 cups cooked penne (or ziti)
  • 1 cup cubed chicken breast
  • 1/4 cup sun-dried tomatoes in oil, chopped
  • 1/4 cup minced fresh basil
  • 2 Tablespoons pine nuts
  • 2 Tablespoons butter
  • 1 Tablespoon All-purpose flour
  • 1/2 cup whole milk
  • 1/8 cup shredded fresh parmesan (not the canned)
  • 2 oz. Fresh Mozzarella
  • 2-3 sprigs fresh basil for garnish
Instructions
  1. Cook the penne first. You'll need about 1 cup dry to make 2 cups cooked - or use any leftover pasta you have.

  2. Prepare all the ingredients and set them aside.

  3. To make the sauce, melt the butter in a heavy sauce pan. Add the flour and cook until it's lightly brown and smells nutty. Using a wire whisk, stir in the milk until it starts to thicken. Add the parmesan and cook until it's melted.

  4. Cut half of a chicken breast into bite sized cubes. I used the breast from the bird we grilled yesterday. You can use any cooked chicken breast you have. Chop the sundried tomatoes and mince the basil. Stir all the ingredients except the mozzarella together and place in a baking dish.

  5. Top with the mozzarella.

  6. Preheat the oven to 350° - Bake for about 20 minutes, until the cheese on the top is melted and bubbling and starting to brown. Serve hot and enjoy! And don't forget to come back tomorrow for some Cajun chicken Fettuccini. 

Recipe Notes

© Copyright 2021 The Lazy Gastronome

 

 

chicken

Here are some things that are perfect to use for this recipe!

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1 Response to Three Meals for Two from One Chicken – Chicken, Penne and Sun-dried Tomato Casserole

  1. Pingback: Chicken - Three Meals for Two from One Chicken - Grilling the BirdThe Lazy Gastronome

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