Go Back
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
  • 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
  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