Healthy & Fresh Chicken Penne Casserole with Corn and Zucchini

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!

THE RECIPE

INGREDIENTS

8 ounces whole wheat penne pasta cooked and drained (can substitute with regular penne pasta)
1 tablespoon butter
2/3 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

INSTRUCTIONS

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 in broth, milk, salt and thyme and bring to a simmer, stirring constantly. Allow sauce to cook until it thickens, whisking regularly so that the sauce is smooth (about 5-10 minutes).
Remove from heat, stir in cooked pasta, ½ cup of mozzarella, chicken, zucchini, and corn.
Transfer chicken mixture to prepared dish. Top with remaining mozzarella and sprinkle with Parmesan.
Bake, uncovered, until bubbly and heated through (about 20-25 minutes).

Source: theseasonedmom.com