Skinny Chicken Parmesan Casserole
This Skinny Chicken Parmesan Casserole is a wholesome, flavorful, and family-friendly dish perfect for weeknight dinners!
Servings: 6 servings
Ingredients
- 1 pound whole grain penne pasta
- 1 jar marinara sauce 24-25 ounce jar, no sugar added
- 15 ounces diced tomatoes optional
- 1 pound boneless and skinless chicken breasts cut into bite-sized pieces
- 1 cup skim mozzarella cheese shredded
- 1/2 cup Panko bread crumbs whole wheat
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning optional, can substitute with ground oregano
Instructions
- Bring a large pot of salted water to a boil. Add the whole grain penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat a non-stick skillet over medium heat. Add the bite-sized chicken pieces and cook until no longer pink in the center, about 5-7 minutes. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, marinara sauce, diced tomatoes (if using), and cooked chicken. Stir until everything is well-coated and evenly distributed.
- Transfer the pasta mixture into a greased 9x13-inch baking dish and spread it out evenly.
- Sprinkle the shredded skim mozzarella cheese evenly over the pasta mixture. In a small bowl, combine the Panko bread crumbs, grated Parmesan cheese, and Italian seasoning. Sprinkle this mixture over the cheese layer.
- Preheat oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
- Remove from oven and let sit for a few minutes before serving. Enjoy hot, optionally garnished with fresh herbs.
Equipment
- Large Pot
- 9x13 inch Baking Dish
- Knife & Cutting Board
- Mixing Spoon
- Non-stick Skillet
Notes
- Marinate the chicken in Italian dressing for an hour before cooking for extra flavor.
- Add red pepper flakes to the marinara sauce for a spicy kick.
- The casserole can be assembled ahead and refrigerated for up to a day before baking.