Dinner
Chicken Parmesan Casserole
Juicy chicken and tender whole-wheat rotini simmer in a bright tomato sauce fragrant with oregano and basil, then bake under a bubbling blanket of melted mozzarella and crisp golden panko. Each forkful delivers comforting, saucy bites with a satisfying crunch on top.
- Total
- 1 hr 5 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
Nutrition per Serving
- Calories
- 412
- Protein
- 27g
- Carbs
- 43g
- Fat
- 17g
- Fiber
- 8g
- Sugar
- 15g
- Sodium
- 510mg
Ingredients
- 8 oz whole-wheat rotini
- 4 tbsp extra-virgin olive oil, divided
- 1 cup chopped onion
- 1 (28 ounce) can no-salt-added crushed tomatoes
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1/2 tsp dried basil
- 1/2 tsp salt
- 2 cup shredded cooked chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped parsley
Instructions
- Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Bring a large saucepan of water to a boil. Add 8 ounces rotini; cook according to package directions. Drain.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add 1 cup onion; cook, stirring, until starting to soften, about 3 minutes. Add 3 cans tomatoes, 2 teaspoons garlic powder, 1 teaspoon oregano, ¾ teaspoon crushed red pepper, ½ teaspoon basil and ½ teaspoon salt; bring to a simmer. Cook, stirring, until warmed through, about 3 minutes. Stir in 2 cups chicken and the cooked rotini. Transfer to the prepared baking dish and top with 1 cup mozzarella.
- Stir ½ cup panko, ¼ cup Parmesan, 2 tablespoons 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.