Looking for a healthy recipe for Chicken Parmesan Casserole? One bite and you will be so in love with this recipe, it will become the only Chicken Parmesan Pasta recipe you will want.
Ingredients
1poundbonelessskinless chicken breasts, cut into 1-inch pieces
1teaspoonsalt
1/2teaspoonblack pepper
13.25ozpenne pasta (1 box)skinny swap whole wheat
28ozcrushed tomatoes (1 can)skinny swap no salt added
3cupschicken brothskinny swap low-sodium
1teaspoonsugarskinny swap stevia or sweetener of choice
1.5cupsshredded mozzarella cheeseskinny swap 1/2 cup reduced-fat shredded mozzarella cheese
1/2cup shredded Parmesan cheeseskinny swap 1/4 cup reduced-fat parmesan cheese
1cuppanko bread crumbsskinny swap 1/4 cup panko bread crumbs
1/3cupbutterskinny swap: omit and replace with cooking spray per directions
Instructions
Preheat the oven to 350° F and grease a 9x13-inch casserole dish with nonstick cooking spray.
Spread the chicken in an even layer on the bottom of the casserole dish. Season the chicken with salt and black pepper. Next, spread the uncooked pasta over the chicken.
In a large bowl, mix together the crushed tomatoes, chicken broth, basil, Italian Seasoning, and sugar.
Pour the tomato mixture over the pasta and loosely cover with foil. Bake for 60-65 minutes.
When there is 5 minutes remaining in the cook time, melt butter in a small dish. Once melted, mix with the breadcrumbs to create a topping. (Omit this step if using the skinny version of the recipe).
Remove the casserole from oven and top with the mozzarella and parmesan cheese.
Next, top with the panko and butter mixture. (If using the skinny version of this recipe, top with the panko breadcrumbs and spray generously with cooking spray).
Bake an additional 10 minutes, or until the cheese is melted and the breadcrumbs are browned.
Optional: Broil for 1-2 minutes on high for additional browning.
Before serving, stir the casserole well for best consistency.