Chicken and Penne Casserole

• olive oil↗4 -5 tablespoons

  or as needed0

• boneless chicken breasts↗6
• salt and pepper

  I use seasoned salt

• medium onion, chopped↗1
• medium garlic cloves, minced↗6
• dried oregano↗1 tablespoon
• dried basil↗1 teaspoon
• dried red pepper flakes↗1 teaspoon

  or to taste

• crushed tomatoes↗1 can

  28 ounce

• stewed tomatoes (with juice)↗1 can

  14 ounce

• sugar↗1 -2 teaspoon
• dry white wine↗1⁄2 cup
• large bay leaf↗1
• dry penne pasta10 ounces

  cooked to JUST firm-tender and drained, can use more if desired

• grated mozzarella cheese↗2 cups

  can use less

• cup grated parmesan cheese, divided (can use more or less)2⁄3

Step-by-step instructions

1. 1

   Set oven to 375 degrees F.

2. 2

   Butter a 13 x 9-inch baking dish.

3. 3

   Heat oil in a skillet.

4. 4

   Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.

5. 5

   Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.

6. 6

   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.

7. 7

   Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.

8. 8

   Arrange the browned chicken pieces on top of the cooked pasta.

9. 9

   Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.

10. 10

    Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.

11. 11

    Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.

12. 12

    Delicious.