I have made this recipe using bone-on chicken pieces also, although you might have to adjust the cooking time slightly. I double the crushed tomatoes to two cans when I make this, but that is optional, my family loves this casserole!
- 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 white 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)
- Set oven to 375 degrees F.
- Butter a 13 x 9-inch baking dish.
- Heat oil in a skillet.
- Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
- Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
- 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.
- Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
- Arrange the browned chicken pieces on top of the cooked pasta.
- Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
- Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
- Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
My family loved this, just a touch too much red pepper flakes. I will make again!
Sooo yummy! I made a few adjustments to this recipe - first, instead of whole chicken breasts, I cubed about 1 1/2 pounds of chicken, and breaded them before cooking. It made the dish taste like a chicken parm casserole! I also added chopped bell pepper to the sauce and used red wine instead of white. I think next time, I'll try either fresh tomatoes or canned diced instead of the can of stewed tomatoes - I'm just not a fan of the large, large chunks in the sauce. I used reduced fat mozz cheese and grated romano instead of parmesan (just a personal preference.) Overall, this is a wonderful recipe and I'll definitely make it again. It yields a LOT, so would be great for a large family or dinner party. Otherwise, you may want to consider halving the recipe.
Great recipe! Went together pretty easily and even my picky four year old liked it. Definitely one I'd repeat. I think the only thing I'd change next time is to add a little tomato sauce ad less tomatoes to the dish, just because we like our pasta dishes with lots of sauce. Overall we thought it was Delicious! Another family hit. Thanks Kitten!! [tagged for the Think Pink Event]