All Reviews for Chicken Parmesan Casserole
I loved this dish because it is kid friendly. I didn’t give it a 5 only because it needed more seasoning. Layering flavors in casseroles is the key in my opinion. I added garlic to the pasta water, used skinless chicken breast cooked over stove with a bit of water (so it didn’t fry/grill), and seasoned with salt, pepper, onion powder, (smidge of garlic powder) & italian seasoning. I also layered cheese inside the layers as well as on top. I used the seasoned bread crumbs but next time I use my preferred panko bread crumbs. Great dish!Family loved it! I didnt read the recipe all the wa through and in ended up mixing the marinara with the chicken and noodles and putting the cheese on top with the breading over it… Still turned out great though. Next time I will make it the ‘right’ way:) Thanks!Yummy! Very easy too. Of course I made changes: stirred in a can of diced tomatoes with the noodles also Italian seasoning then poured marinara sauce on top. I also sprinkled shredded parmesan with the bread crumbs on top. For the chicken I cut up a couple breaded chicken patties. Tastes delish!I made this for dinner tonight and it was a hit. I used spaghetti noodles and Ragu spaghetti sauce that was already seasoned (2c). I also added some Season All Crusting Blends to my plain breadcrumbs. Next time I might try mixing some melted butter in the breadcrumbs and baking it uncovered so they get a bit crispier. I will save this to make again. Great flavor and a lot easier than traditional chicken parmesan.
2 cups rotini pasta
1 (12 ounce) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
½ cup seasoned bread crumbs
Step 1: Preheat an oven to 350 degrees F (175 degrees C).
Step 2: Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil.
Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Step 3: Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
Step 4: Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.