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Chicken Parmesan Casserole

We took the best parts of chicken Parmesan--ooey-gooey cheese, crispy breadcrumbs and plenty of tomato sauce--and spun them into an easy family-friendly casserole. We simplified it by skipping the breading on the chicken and, instead, loaded the top of the casserole with cheese and breadcrumbs. Serve with a crisp green salad to complete the meal.

Active Time
25 mins
Total Time
50 mins
Yield
Serves 6

How to Make It

1. Step
Preheat oven to 400 degrees F. Lightly coat an 8-inch-square baking dish with cooking spray.
2. Step
Bring a large saucepan of water to a boil. Add rotini and cook according to package directions. Drain.
3. Step
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add tomatoes, garlic powder, basil, oregano, salt and crushed red pepper; bring to a simmer. Cook, stirring, until thickened, about 5 minutes. Stir in chicken and the cooked rotini. Transfer to the prepared baking dish and top with mozzarella.
4. Step
Stir panko, Parmesan, parsley and the remaining 2 tablespoons oil together in a small bowl. Sprinkle over the casserole. Bake until hot and the topping is golden, 25 to 30 minutes.

Ingredients

  • 8 ounces whole-wheat rotini
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • 1 teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 2 cups shredded cooked chicken
  • 1 cup shredded mozzarella cheese
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped parsley

Tags

Egg FreeHigh-ProteinNut-FreeSoy-Free

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