Chicken Parmesan Casserole

Chicken Parmesan Casserole

from eatingwell.com
Dinner
50 min
6 servings
442 kcal / serving

This chicken Parmesan casserole is topped with cheese and crispy breadcrumbs. Serve with a crisp green salad to complete the meal.

Ingredients

  • 8 ounceswhole-wheat rotini
  • 4 tablespoonsextra-virgin olive oil, divided
  • 1 cupchopped onion
  • 1can no-salt-added crushed tomatoes
  • 1 teaspoongarlic powder
  • ½ teaspoondried basil
  • ½ teaspoondried oregano
  • ½ teaspoonsalt
  • ¼ teaspooncrushed red pepper
  • 2 cupsshredded cooked chicken
  • 1 cupshredded mozzarella cheese
  • ½ cuppanko breadcrumbs
  • ¼ cupgrated parmesan cheese
  • 2 tablespoonschopped parsley

Directions

  1. 1

    Preheat oven to 400°F. Lightly coat an 8-inch-square baking dish with cooking spray.

  2. 2

    Bring a large saucepan of water to a boil. Add rotini and cook according to package directions. Drain.

  3. 3

    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. 4

    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. Additional reporting by Jan Valdez , Carrie Myers and Sara Haas, RDN, LDN