Chicken And Penne Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 -5 tablespoons olive oil (or as needed0)
• 6 boneless chicken breasts
• salt and pepper (i use seasoned salt)
• 1 medium onion, chopped
• 6 medium garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried red pepper flakes (or to taste)
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can stewed tomatoes (with juice)
• 1 -2 teaspoon sugar
• 1/2 cup dry wine
• 1 large bay leaf
• 10 ounces dry penne pasta (cooked to just firm-tender and drained, can use more if desired)
• 2 cups grated mozzarella cheese (can use less)
• 2/3 cup grated parmesan cheese, divided (can use more or less)

Recipe

• 1 set oven to 375 degrees f.
• 2 butter a 13 x 9-inch baking dish.
• 3 heat oil in a skillet.
• 4 season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
• 5 add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
• 6 add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
• 7 line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated parmesan cheese.
• 8 arrange the browned chicken pieces on top of the cooked pasta.
• 9 remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
• 10 mix the mozzarella cheese with 1/3 cup parmesan cheese, then sprinkle over the top of the sauce.
• 11 bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
• 12 delicious.