Dump-and-Bake Skinny Chicken Parmesan Casserole

1 (13.25 ounce) package uncooked whole grain penne pasta (can substitute with rotini or other similar small pasta)
1 (24 ounce) jar marinara sauce
3 cups water
1 ½ lbs. raw chicken breast tenders (or thinly sliced chicken breast)
1 ½ cups reduced-fat shredded mozzarella (or Italian blend) cheese
½ cup grated Parmesan cheese
1 cup whole wheat Panko breadcrumbs or whole wheat Italian seasoned breadcrumbs
Optional: fresh chopped herbs (such as basil, oregano, and parsley) for garnish

  1. Preheat oven to 425 degrees F.
  2. Spray a 13-inch by 9-inch baking dish with cooking spray. Add pasta, marinara sauce, and water to the dish and stir to combine. Place chicken in a single layer on top. Cover tightly with aluminum foil. You want to make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes.
  3. Uncover; stir.
  4. Spread mozzarella over the top and sprinkle with breadcrumbs and Parmesan cheese. Bake uncovered for 5-10 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through).

Original Recipes visit: Dump-and-Bake Skinny Chicken Parmesan Casserole @ theseasonedmom.com

0 Response to "Dump-and-Bake Skinny Chicken Parmesan Casserole"

Post a Comment

Popular Posts