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.
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
DIRECTION:
- Preheat oven to 400 degrees F. Lightly coat an 8-inch-square baking dish with cooking spray.
- Bring a large saucepan of water to a boil. Add rotini and cook according to package directions. Drain.
- 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.
- 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.
