Prep: 5 mins | Cook: 45mins | Total: 50 mins | Servings: 6 | Yield: 6 servings
Who would ever think that one dish can give you everything? This casserole is so comforting with to die for melted cheese, bite-sized chicken, perfectly firm pasta in the mouthwatering sauce. This did not sit long. It’s gone in a heartbeat! The kids are obsessed with this Chicken Parmesan Casserole and are asking for more! Irresistibly good and the combination of the ingredients blend perfectly. A great addition to your weeknight meal – family-friendly, easy to make, and healthy. What more can you ask for?
INGREDIENTS
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2 cups rotini pasta
1 (12 oz) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
½ cup seasoned bread crumbs
HOW TO MAKE CHICKEN PARMESAN CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Bring to a rolling boil over high heat a large pot with lightly salted water. When boiling, add in the rotini and stir. Keep boiling and cook, covered, for about 8 minutes until the pasta is cooked through but firm to the bite. Making sure to occasionally stir while cooking. Drain in the sink using a colander.
Step 3: In a large casserole dish, add the rotini, chicken, and mozzarella cheese. Stir well. Then, pour the marinara sauce over the pasta mixture and sprinkle with bread crumbs. Using an aluminum foil, cover the dish.
Step 4: Place inside the preheated oven and bake for about 35 minutes until the cheese has melted entirely.
NOTES:
I prefer to slice still the bite-sized chicken as they cook quicker and are easier to chew. And what’s best is you don’t need to slice it more while eating.
If you want a healthy meal, you are welcome to use whole grain or whole wheat paste, even panko breadcrumbs.
Add whatever you want, vegetables, or any meat variety.
For added color and taste, garnish with parsley or basil on top.
If you have any leftover chicken, you are welcome to use them in this recipe.
Nutrition Facts:
Per Serving: 358.7 calories; fat 11g 17% DV; cholesterol 47.3mg 16% DV; sodium 891.1mg 36% DV; protein 23.8g 48% DV; carbohydrates 39.4g 13% DV
Ingredients
- 2 cups rotini pasta
- 1 (12 oz) can chicken chunks, drained
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce
- ½ cup seasoned bread crumbs
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Bring to a rolling boil over high heat a large pot with lightly salted water. When boiling, add in the rotini and stir. Keep boiling and cook, covered, for about 8 minutes until the pasta is cooked through but firm to the bite. Making sure to occasionally stir while cooking. Drain in the sink using a colander.
Step 3: In a large casserole dish, add the rotini, chicken, and mozzarella cheese. Stir well. Then, pour the marinara sauce over the pasta mixture and sprinkle with bread crumbs. Using an aluminum foil, cover the dish.
Step 4: Place inside the preheated oven and bake for about 35 minutes until the cheese has melted entirely.
NOTES:
I prefer to slice still the bite-sized chicken as they cook quicker and are easier to chew. And what's best is you don't need to slice it more while eating.
If you want a healthy meal, you are welcome to use whole grain or whole wheat paste, even panko breadcrumbs.
Add whatever you want, vegetables, or any meat variety.
For added color and taste, garnish with parsley or basil on top.
If you have any leftover chicken, you are welcome to use them in this recipe.
