Creamy Chicken and Mini Penne Casserole

Creamy Chicken and Mini Penne Casserole

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 6 servings
Nutrition Facts (per serving)
383 Calories
22g Fat
24g Carbs
22g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 383
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 75mg 25%
Sodium 720mg 31%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 22g
Vitamin C 3mg 14%
Calcium 253mg 19%
Iron 2mg 12%
Potassium 318mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Casseroles like this one are pure comfort food and have the benefit of being a one-dish meal. In this recipe, chicken and pasta are baked along with vegetables in a creamy sauce made of milk, sour cream, and cream of chicken soup, and the dish is finished off with grated Parmesan cheese.

The condensed soup and frozen vegetables cut down on preparation time, and some sour cream and Parmesan cheese add flavor. You can use poached chicken breasts in the recipe, but if you need a shortcut, rotisserie chicken is a convenient alternative. Or make the dish with refrigerated or frozen fully cooked roasted chicken strips. Serve this chicken casserole with crusty bread, rolls, or biscuits and a simple tossed salad or sliced tomatoes.


  • 8 ounces mini penne pasta, classic penne, or macaroni

  • 1 cup frozen mixed vegetables

  • 1 tablespoon butter

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup chopped onion

  • 1/2 cup diced celery

  • 1 teaspoon dried parsley

  • Dash of freshly ground black pepper

  • 2 cups diced cooked chicken

  • 1 (10.5-ounce) can condensed cream of chicken soup, or cream of chicken soup with herbs

  • 3/4 cup milk, whole or low fat

  • 1/2 cup sour cream, full fat or reduced fat

  • Kosher salt, to taste

  • 1 cup freshly shredded Parmesan cheese, or about 3/4 cup grated

Steps to Make It

  1. Gather the ingredients.

    Creamy Chicken and Mini Penne Casserole ingredients

    The Spruce / Julia Hartbeck

  2. Preheat the oven to 350 F and grease a 2-quart casserole. 

    Greased casserole dish

    The Spruce / Julia Hartbeck

  3. Cook the pasta in boiling salted water following the package directions; rinse under cold water and drain.

    Pasta in a colander

    The Spruce / Julia Hartbeck

  4. Cook the vegetables as directed on the package. Drain and set aside.

    Vegetables in a bowl

    The Spruce / Julia Hartbeck

  5. Melt the butter with the extra-virgin olive oil in a medium saucepan over medium heat. Add the onion and celery to the pan. Cook, stirring frequently, until the vegetables are tender.

    Onions and celery in the pan

    The Spruce / Julia Hartbeck

  6. Stir in the parsley, pepper, diced cooked chicken, condensed soup, milk, sour cream, and the cooked vegetables. Stir and taste the mixture; add salt as needed.

    Parsley, pepper, diced chicken, condensed soup, milk, sour cream, and the cooked vegetables in a pan

    The Spruce / Julia Hartbeck

  7. Combine the drained cooked pasta with the sauce and vegetables.

    Pasta added to the chicken cream sauce in a pan

    The Spruce / Julia Hartbeck

  8. Spoon the pasta and chicken mixture into the prepared casserole. Sprinkle the top evenly with the Parmesan cheese.

    Creamy Chicken and Mini Penne Casserole in a casserole dish

    The Spruce / Julia Hartbeck

  9. Bake for 30 to 40 minutes, or until hot and bubbly.

    Creamy Chicken and Mini Penne Casserole

    The Spruce / Julia Hartbeck


Make sure to add cooked chicken to the casserole; although the dish is baked, raw chicken will not cook properly.

Recipe Variations

  • Replace the Parmesan cheese with shredded cheddar cheese or a cheddar-Jack blend.
  • For a crunchy breadcrumb topping, toss 1 to 1 1/2 cups of fine fresh breadcrumbs with 2 to 3 tablespoons of melted butter. Scatter the breadcrumbs over the cheese layer before baking. Bake until bubbly and the crumbs are browned.
  • Instead of the mixed vegetables, use chopped broccoli, asparagus, cooked lima beans, chopped artichokes, or spinach.
  • For a vegetarian version, eliminate the chicken and use cream of celery soup.