Chicken Zucchini Pasta Casserole
This Chicken Pasta Casserole is loaded with chunks of chicken, fresh zucchini, mushrooms, and pasta in a creamy Parmesan Sauce topped off with melted mozzarella cheese. The perfect comfort dish.
Ingredients
- 2 1/2 cups uncooked mini penne pasta
- 4 Cups water
- 1 Tablespoon butter
- 1/2 Cup fresh sliced mushrooms
- 1/2 - 3/4 cup cubed zucchini squash
- 4 Tablespoons Chopped onions
- 1 teaspoon minced garlic
- 1 can 10.5 ounce cream of chicken soup
- 4 ounces cream cheese softened
- 1/4 cup bacon crumbles
- 1 teaspoon Italian Seasoning blend
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 2 cups cubed cooked chicken
- 1/2 - 3/4 cup milk
- 1 cup grated mozzarella cheese
Instructions
- In a large pot bring 4 cups of water to a boil. Add mini penne pasta and cook until al dente. Approx 8-10 minutes.
- While pasta is cooking, in a medium skillet over medium heat, add butter. When butter has melted add onion, mushrooms, garlic, and squash. Saute until vegetables are tender and onions are translucent. About 5-6 minutes. Remove from pan and set aside.
- Preheat oven to 350°. Prepare a 2 quart casserole dish with non-stick cooking spray.
- Drain Pasta. Place pasta in a large bowl. Add Soup, cream cheese, sour cream, bacon crumbles, and Parmesan Cheese. Stir until well combined and cream cheese has melted and blended in. Add milk until desired consistency is met.
- Add cooked cubed Chicken and the mushroom squash mixture. Gently stir until well incorporated. Salt and pepper to taste.
- Pour pasta chicken mixture into prepared casserole dish. Top with grated cheese. Bake, uncovered, for 40 minutes until cheese is melted and bubbly. Garnish with fresh or dried parsley.
Nutrition
Serving: 11/2 cupsCalories: 482kcalCarbohydrates: 26gProtein: 28gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 12gCholesterol: 113mgSodium: 749mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!