Chicken, Corn, and Zucchini Pasta Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 8 ounces whole wheat penne pasta, cooked and drained
  • ¼ cup butter
  • ⅔ cup white whole wheat flour (can substitute with all-purpose flour)
  • 3 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic salt
  • 2 teaspoons fresh thyme, minced (or ½ teaspoon dried thyme)
  • 2 cups cooked chicken, shredded (rotisserie chicken would work great)
  • 1 zucchini, diced into very small pieces
  • 1½ cups frozen corn
  • 1-2 cups fresh baby spinach, torn into small pieces (optional)
  • 1 ½ cups shredded mozzarella cheese, divided
  • ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside.
  2. 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, pepper, garlic salt, and thyme and bring to a simmer, stirring constantly - making sure that you get all the lumps out and the sauce is smooth. Let cook for 5-10 minutes, stirring occasionally, until sauce has thickened.
  3. Remove from skillet from heat and stir in cooked pasta, ½ cup of mozzarella, cooked chicken, zucchini, corn, and spinach (if using)
  4. Transfer chicken mixture to prepared dish. Top with remaining mozzarella and Parmesan cheese.
  5. Bake, uncovered, until bubbly and heated through (about 20-25 minutes).
Recipe by Tone and Tighten at https://tone-and-tighten.com/chicken-corn-and-zucchini-pasta-casserole.html