Casseroles

Chicken Penne Casserole with Corn and Zucchini

Blair Lonergan, The Seasoned Mom
July 01, 2016
14802

This healthy Chicken Penne Casserole with Corn and Zucchini is oozing with melted cheese and a smooth, creamy sauce! It’s the perfect clean eating dinner to showcase some of summer’s best produce!

8
8 ounces whole wheat penne pasta, cooked and drained (can substitute with regular penne pasta)
1 tablespoon butter
? 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
Preheat oven to 350 degrees F. 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...
See the full directions on my site
Nutritions

Calories
2130

Sodium
2808mg
117% DV

Fat
205g
316% DV

Protein
21g
43% DV

Carbs
25g
8% DV

Fiber
4g
17% DV

Diabetic-Friendly American Kosher Dinner Chicken Baked

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