Chicken Penne Casserole with Corn and Zucchini

Name: Chicken Penne Casserole with Corn and Zucchini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 pound penne pasta (cooked and drained); 1/2 cup butter; Flour enough to make paste with butter; 1 cup milk; 3 cups vegetable broth; 1 teaspoon salt; ½ teaspoon dried thyme; 1 zucchini (diced into very small pieces); 1 can corn; 1 ½ cups shredded mozzarella cheese; 1 cup grated Parmesan cheese (or more to taste); 9 ounces about 1 ½ cups cooked, diced chicken; 1 bag vegetarian chicken strips

5 steps

Prep:15minCook:20min

A creamy, healthy and delicious creamy chicken pasta casserole made with fresh zucchini and corn. A quick and easy weeknight dinner.

Updated at: Fri, 14 Mar 2025 01:18:58 GMT

Nutrition balance score

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Ingredients

8 servings

0.5 poundpenne pasta

cooked and drained

½ cupbutter

Flour

enough to make paste with butter

1 cupmilk

3 cupsvegetable broth

1 teaspoonsalt

½ teaspoondried thyme

1zucchini

diced into very small pieces

1can corn

1 ½ cupsshredded mozzarella cheese

1 cupgrated Parmesan cheese

or more to taste

9 ouncesdiced chicken

cooked

1 bagvegetarian chicken strips

Instructions

Step 1

Preheat oven to 350° Make 1 and a quarter recipes. Split into: 9x13 with veg chicken Bread pan with real chicken

Step 2

For sauce... Melt 1/2 c. Butter (1 stick) in pan. Add enough Flour to thicken into a paste. Slowly Add 1 cup milk to thin. Slowly stir in 3c veg broth. Stir & heat until thickened (Add thyme and salt)

Step 3

Remove from heat. Stir in cooked pasta, mozzarella, zucchini, and corn.

Step 4

Separate into two pans and add vegetarian chicken to large pan and cooked real chicken to bread pan.

Step 5

Sprinkle with Parmesan. Bake uncovered until bubbly and heated through. 20 to 25 minutes.

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