MAIN DISHES
Chicken Parmesan Casserole
6 servings
servings50 minutes
total timeIngredients
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
Directions
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
Serving Size
-
Calories
442 kcal
Total Fat
17 g
Saturated Fat
5 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
43 mg
Sodium
462 mg
Total Carbohydrate
50 g
Dietary Fiber
9 g
Total Sugars
6 g
Protein
26 g
6 servings
servings50 minutes
total time