Dump-and-bake Skinny Chicken Parmesan Casserole
From tuilelaith 7 years ago
- 50 minutes to make
- Serves 8
When I find something I would love to eat, even though now I can not eat pasta, I can not help to share it. She here is another great find, hope you all enjoy! Author: The Seasoned Mom http://www.theseasonedmom.com/dump-and-bake-skinny-chicken-parmesan-casserole/
Ingredients
- 1 (13.25 ounce) package uncooked whole grain penne pasta (can substitute with rotini or other similar small pasta) shopping list
- 1 (24 ounce) jar marinara sauce shopping list
- 3 cups water shopping list
- 1 ½ lbs. raw chicken breast tenders (or thinly sliced chicken breast) shopping list
- 1 ½ cups reduced-fat shredded mozzarella (or Italian blend) cheese shopping list
- ½ cup grated Parmesan cheese shopping list
- 1 cup whole wheat Panko breadcrumbs or whole wheat Italian seasoned breadcrumbs shopping list
- Optional: fresh chopped herbs (such as basil, oregano, and parsley) for garnish shopping list
How to make it
- Preheat oven to 425 degrees F.
- 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.
- Uncover; stir.
- 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).
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