Chicken Parmesan Casserole
Chicken parmesan casserole: shredded cooked chicken and rotini in marinara, topped with mozzarella and a buttery panko and Parmesan crumb, baked at 375F for 23 to 25 minutes. Serves 4.
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Ingredients
- 8 ounces rotini or penne
- 24 ounces marinara sauce pasta sauce also works; 2 cups mixed into the pasta, the rest spooned over the top
- 1/2 teaspoon Italian seasoning
- 2 cups cooked chicken shredded or chopped
- 14 1/2 ounces canned diced tomatoes 1 can, well drained; optional
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley chopped; stirred into the pasta mixture
- 2 tablespoons butter melted; for the topping
- 1/3 cup panko bread crumbs for the topping
- 1 tablespoon fresh parsley chopped; for the topping
- 1/4 teaspoon garlic powder for the topping
- 1/4 cup shredded Parmesan cheese for the topping
Instructions
- Preheat the oven to 375F.
- Stir the melted butter, panko, 1 tablespoon parsley, garlic powder and Parmesan together in a small bowl. Set it aside.
- Cook the rotini al dente according to the package directions.
- Toss the pasta with 2 cups of the marinara, the Italian seasoning, chicken, drained diced tomatoes and 1 tablespoon parsley.
- Spread the mixture in a 9x9 dish or 2-quart casserole dish. Top with the remaining marinara, then the mozzarella and the panko topping.
- Bake 23 to 25 minutes, until golden and bubbly, the topping is browned and the center reaches 165F on a food thermometer.
Notes
Make ahead: assemble without the topping and refrigerate up to 24 hours. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165F.
Nutrition
Serving: 1servingCalories: 608kcalCarbohydrates: 63.4gProtein: 39.6gFat: 21.7gSodium: 1146mgFiber: 5.6gSugar: 11.3g