Description
Pull this golden, crispy chicken Parmesan casserole from the oven, and revel in the smell of bubbling marinara and melted cheese wafting through your kitchen.
Ingredients
- 16 ounces uncooked penne pasta
- 1 jar (24 ounces) marinara sauce
- 3 cups water
- 1-1/2 teaspoons italian seasoning
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded mozzarella cheese
- 1 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons melted butter or olive oil
- 2 tablespoons minced fresh parsley, optional
- 2 tablespoons minced fresh basil, optional
Directions
- Preheat oven to 400°. In a greased 13x9-in. baking dish combine uncooked pasta, marinara, water, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season cubed chicken with remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder and onion powder. Add to baking dish; stir to combine. Cover, bake 30 minutes. Uncover; stir. Sprinkle with mozzarella cheese.
- In a small bowl, combine breadcrumbs, Parmesan and melted butter. Sprinkle over mozzarella. Bake until cheese is bubbly and breadcrumbs are browned, 10-15 minutes. If desired, garnish with parsley and basil.
