Creamy Baked Tomato-Chicken Casserole

This creamy tomato-chicken casserole is baked with penne pasta and frozen vegetables for an easy weeknight main dish.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 487 Calories

Ingredients

• 2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 teaspoons onion powder
• 1 (14.5 ounce) can diced tomatoes
• 1 (10.5 ounce) can condensed cream of mushroom soup
• 2 tablespoons butter, or as needed
• 1 (10.5 ounce) can condensed cream of chicken soup
• cooking spray
• 1 tablespoon lemon-pepper seasoning
• 2 cups dried penne pasta
• 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
• 3 teaspoons dried basil
• ¼ (10 ounce) package frozen peas
• ¼ (10 ounce) package frozen cauliflower and broccoli

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.

Step 2

Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.

Step 3

Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.

Step 4

While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step 5

Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.

Step 6

Bake in the preheated oven until bubbly and browned, about 42 minutes.