Creamy Chicken Curry Casserole with Penne Pasta

Elevate your dinner game with our Creamy Chicken Curry Casserole with Penne Pasta. This dish combines the creaminess of mayonnaise, the aromatic allure of curry spices, and the satisfying bite of penne pasta, all brought together with a twist of fresh vegetables. Perfect for family dinners or when you’re craving something comforting and flavorful, this casserole is sure to become a favorite.

Ingredients:

2 boneless, skinless chicken breasts, thinly sliced and chopped
2 cups gluten free penne pasta, uncooked
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 carrots, thinly sliced
1 cup broccoli florets
1 cup mayonnaise
1/2 cup chicken broth
2 tablespoons curry powder
1 teaspoon turmeric
1/2 teaspoon paprika
Salt and pepper to taste
1 cup shredded cheddar cheese
Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat and Prep Pasta:

Preheat your oven to 350°F (175°C).
Grease a 9×13 inch casserole dish with butter.
Bring a pot of water to a boil and cook pasta according to the instructions on the package for your selected brand of gluten free pasta. Drain when fully cooked.

2. Sauté Chicken and Vegetables:

In a large skillet or wok, heat some oil over medium-high heat.
Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more oil if needed and sauté the chopped onion, garlic, bell peppers, carrots, and broccoli until they become tender, about 7 minutes.

3. Mix Sauce:

In a mixing bowl, combine the mayonnaise, chicken broth, curry powder, turmeric, paprika, salt, and pepper. Mix until well blended.

4. Combine Ingredients:

Return the cooked chicken to the skillet or wok with the sautéed vegetables.
Add the cooked, gluten free pasta.
Pour the mayonnaise curry sauce over the chicken, vegetables, and pasta.
Stir well to coat everything in the creamy curry sauce.

5. Move Mixture to a Casserole Dish:

Transfer the chicken mixture into the prepared casserole dish.

6. Top with Cheese:

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

7. Bake:

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.

8. Garnish and Serve:

Once done, remove the casserole from the oven.
Garnish with fresh cilantro, if desired.
Allow it to cool slightly before serving.

Tips and Tricks:

To save time, thinly slice the chicken breasts so they cook quickly and evenly.
Adjust the level of spiciness by varying the amount of curry powder.
Feel free to add or substitute vegetables based on your preferences.
For a crunchy topping, mix gluten free breadcrumbs with melted butter and sprinkle it over the cheese before baking.

Frequently Asked Questions:

1: Can I prepare this casserole ahead of time? Certainly! You can cook the ingredients and assemble the casserole in advance, refrigerate it, and bake it when you’re ready.

2: Can I use a different type of pasta? Yes, you can swap gluten free penne with your preferred gluten free pasta, just be sure to adjust the cooking time accordingly. Follow the instructions on the package of your pasta of choice. My favorite gluten free pasta brand is Catelli.

3: Can I use low-fat mayonnaise for a healthier option? Absolutely, you can use low-fat mayonnaise if you want to reduce the calorie content while still enjoying the creamy texture. You can also sub in plain yogurt or sour cream for half of the mayonaisse.