Chicken Parmesan Casserole

• portions: 6 servings
• temps total: 50 minutes

Ingrédients

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

Instructions

Preheat oven to 400°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. Additional reporting by Jan Valdez , Carrie Myers and Sara Haas, RDN, LDN

Nutrition

• Calories: 442 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 43 mg
• Sodium: 462 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 6 g
• Protéines: 26 g