Chicken and penne casserole with tomatoes and goat cheese

Total Time
1 hr 8 min
10 min
58 min
This cozy baked pasta is a dish for everyone who loves chicken. The golden Parmesan-bread crumb topping and melty goat cheese make it taste decadent and gourmet. The mushrooms and tomatoes give it garden fresh flavor which absorbs into the pasta while the dish bakes. We’ve used black beans for a sprinkle of extra color, but you can easily substitute cannellini beans for more Italian flare. You can also use any short pasta like ziti or rotini in the place of the penne if you’d like. Serve with a mixed greens salad or steamed green beans to fill-up on more veggies.


Uncooked pasta

8 oz, penne variety

Olive oil

2 tsp

Cremini mushroom(s)

3 cup(s), sliced

Uncooked onion(s)

1 medium, chopped

Fresh tomato(es)

2 medium, chopped

Cooked skinless boneless chicken breast(s)

1 cup(s), chopped, cubed

Canned black beans

1 cup(s), rinsed and drained

Regular liquid egg substitute

½ cup(s)

Reduced-sodium chicken broth

¼ cup(s)

Hard-type goat cheese

2 oz, low-fat, crumbled

Dried plain breadcrumbs

2 Tbsp

Grated Parmesan cheese

1 Tbsp

Fresh parsley

1 Tbsp, fresh, chopped


  1. Preheat the oven to 375°F. Spray a 7 x 11-inch baking dish with nonstick spray.
  2. Cook the pasta according to package directions; drain. Transfer to a large bowl.
  3. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the mushroom mixture to the pasta in the bowl. Stir in the tomatoes, chicken, beans, egg substitute, and broth. Spoon the mixture into the baking dish. Top with the goat cheese.
  4. Combine the bread crumbs, Parmesan cheese, and parsley with the remaining 1 teaspoon oil in a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 40 minutes. Yields 1 cup per serving.