
Parmesan Chicken Casserole

Warm and comforting food is a dish that is obviously warm, flavorful and filling. This recipe uses the ingredients that you likely have in your pantry and refrigerator already. The neat thing about this dish, it is somewhat like another family favorite in that it is slightly layered in the baking dish.
What I really love about this dish is that it does not seem to take as much time as it does if I make regular Chicken Parmesan. This is rather quick and easy to throw together. You know what is really awesome? My family has taken it upon themselves to each cook one of my recipes each week. I enjoy seeing the love of food and cooking passed down in the generations, just as it did with my Grandma, Mom and I. The difference is that my hubby and sons are also fighting for kitchen time. I do fear that one day I may be kicked out of my own kitchen though.
What ingredients do you need for Parmesan Chicken Casserole
1 pound boneless chicken thighs, cut into bite size pieces
½ pound rotini pasta, boiled to al dente
2 cups of your favorite spaghetti sauce
1 ½ tsp Italian seasoning
15 ounces drained, diced tomatoes
2 tbsp softened unsalted butter
½ cup Panko bread crumbs
¼ tsp garlic powder
2 tbsp Parsley, chopped
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese
How to make Parmesan Chicken Casserole
FIRST STEP:
Preheat the oven to 375*
Boil noodles until they are to your liking
SECOND STEP:
In a deep baking dish, combine the chicken, spaghetti sauce, italian seasoning and diced tomatoes
Stir until well combined
THIRD STEP:
Add the cooked and drained noodles, stir to combine well
Put the mozzarella cheese on top of the noodles and meat mix
FOURTH STEP:
Mix together in a bowl the Panko bread crumbs, butter, parmesan cheese, garlic powder and parsley and mix well
Spread this mix over the top of the mozzarella cheese layer
FIFTH STEP:
Bake for 25 to 30 minutes
Serve warm
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