Chicken Penne Casserole with Corn and Zucchini

July 01, 2016

17027

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 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

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