4.0 from 15 votes
Chicken Penne Casserole with Corn and Zucchini
A creamy, healthy and delicious creamy chicken pasta casserole made with fresh zucchini and corn. A quick and easy weeknight dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 servings
Calories: 328 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces Whole wheat Penne pasta cooked and drained (can substitute with regular penne pasta)
- 1 tablespoon butter
- 2/3 cup white whole wheat flour can substitute with all-purpose flour
- 3 cups chicken broth
- 1 cup 1% milk
- 1 teaspoon salt
- 2 teaspoons fresh thyme minced (or ½ teaspoon dried thyme)
- 9 ounces about 1 ½ cups cooked, diced chicken
- 1 zucchini diced into very small pieces
- Kernels from 2 ears of fresh corn about 1 ½ cups, or you can substitute with frozen corn kernels
- 1 ½ cups shredded Mozzarella cheese divided
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350F (180C). Spray a 9- x 13-inch baking dish with cooking spray and set aside.
- Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute. Whisk in broth, milk, salt and thyme and bring to a simmer, stirring constantly. Allow sauce to cook until it thickens, whisking regularly so that the sauce is smooth (about 5-10 minutes).
- Remove from heat, stir in cooked pasta, ½ cup of mozzarella, chicken, zucchini, and corn.
- Transfer chicken mixture to prepared dish. Top with remaining mozzarella and sprinkle with Parmesan.
- Bake, uncovered, until bubbly and heated through (about 20-25 minutes).
Cup of Yum
Notes
- Always preheat the oven before baking the casserole for best results
- Use high-quality chicken (free range is always best and makes a huge difference in flavor).
- Fresh thyme will give a stronger flavor but you can use dried if you don't have it. See my recommendations below.
- Whole wheat pasta is lower in calories and higher in fiber and nutrients than white pasta so if you want to make easy healthy meals it's a good alternative to white pasta.
- Frozen corn can be used instead of fresh but when fresh corn is in season it's worth buying.
- Use low-fat milk instead of full fat or cream. This will reduce fat and calories and is an easy way to make weeknight meals lighter.
- No zucchini? Spinach or broccoli would be great substitutes. Try to stick with green veggies with a lot of nutrients
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
31g
(10%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
48mg
(16%)
Sodium
843mg
(35%)
Potassium
314mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
420IU
(8%)
Vitamin C
12.4mg
(14%)
Calcium
199mg
(20%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 843mg | 35% |
| Potassium | 314mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 199mg | 20% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.