Penne Chicken Casserole
| Nutrition Information | |
| Calories: | 288 |
| Total Fat: | 4g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 169mg |
| Carbohydrates: | 52g |
| Dietary Fiber: | 4g |
| Sugars: | 9g |
| Protein: | 10g |
| Vitamin A: | 3.9iu (0%) |
| Vitamin C: | 18.1mg (30%) |
| Calcium: | 50mg (5%) |
| Iron: | 3.1mg (17%) |
Ingredients
Instructions
1 lb penne
1 Tbsp olive oil
1/2 red onion, chopped
3 small zucchini, sliced
2 cups sliced mushrooms
2 cups cooked chicken breast chunks
black pepper to taste
26 oz pasta sauce
1/4 cup shredded cheddar
Directions:
1. Cook pasta according to package directions; drain in colander.
2. Meanwhile, place a large skillet over medium heat and add the oil. Sauté the vegetables until soft, about 5 minutes. Add chicken, pepper and pasta sauce.
3. Place in a casserole dish and sprinkle the top with cheddar cheese. Cover and refrigerate.
To heat and serve: Preheat oven to 350 ºF. Cover casserole dish with a lid or foil and bake until heated through, about 30 minutes. Serve hot.
Total Preparation & Cooking Time: 55 min. (5 Prep, 50 Cook)
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