Instructions

• Preheat the oven to 375°F. Grease a 9 x 13-inch casserole dish or spray lightly with cooking spray.
• Cook 1 pound penne pasta according to the package directions until al dente. Drain and set aside.
• In the prepared 9 x 13-inch casserole dish, combine the cooked pasta, 1 jar marinara sauce (24–25 oz), 1 pound boneless skinless chicken breasts cut into bite-size pieces, and 15 ounces diced tomatoes (if using). Stir until evenly combined.
• Cover the casserole dish tightly with foil or a lid and bake at 375°F for 30 minutes.
• While the casserole bakes, mix 1/2 cup whole wheat Panko bread crumbs, 1/4 cup grated parmesan cheese, and 1 teaspoon Italian Seasoning (if using) in a small bowl; set aside.
• After 30 minutes, remove the casserole from the oven and stir in 1 cup shredded skim mozzarella cheese until evenly distributed.
• Sprinkle the breadcrumb-parmesan mixture evenly over the top of the casserole. Leave the dish uncovered.
• Return the casserole to the oven and bake uncovered for an additional 10–15 minutes, or until the topping is golden and crispy and the chicken is cooked through (165°F internal temperature).
• Let the casserole rest 5 minutes before serving.