This one-dish recipe for Chicken Parmesan Casserole gives you all the flavor of chicken Parmesan but without the work. Say no to dipping, dredging and frying. With this casserole, everything, including the uncooked chicken and pasta, goes right into one dish. Then just pop it in the oven while you move on to more important things. We used Prego Creamy Vodka Sauce instead of traditional sauce to give this dish a creamy, delicious flavor. Top the Chicken Parmesan Casserole with mozzarella, Parmesan and breadcrumbs for that perfect Chicken Parm flavor and crunch. It is comfort food for any night of the week.
cost per recipe: $11.24
The price is determined by the national average.
tablespoons olive oil
pounds boneless, skinless chicken breast, cut into cubes
jar (24 ounces) Prego® Creamy Vodka Sauce or Prego® Four Cheese Alfredo Sauce
cups Swanson® Natural Goodness® Chicken Broth
ounces uncooked rotini (spiral) pasta (about 2 1/2 cups)
ounces shredded mozzarella cheese (about 1 cup)
tablespoon grated Parmesan cheese
tablespoons chopped fresh basil leaves (optional)
Heat the oven to 400°F. While the oven is heating, stir the 1 tablespoon oil and panko in a medium bowl.
Place the chicken into a 13x9x2-inch baking dish. Season the chicken as desired. Drizzle with the remaining 1 tablespoon oil. Add the sauce, broth and rotini to the baking dish and stir to coat. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rotini is tender. Uncover the baking dish. Stir the chicken mixture. Sprinkle with the cheeses and the panko mixture.
Bake for 5 minutes or until the panko mixture is golden brown. Let stand for 5 minutes before serving. Sprinkle with the basil, if desired.