Chicken Parmesan Casserole

Name: Chicken Parmesan Casserole
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 8 ounces rotini (or penne); 24 ounces marinara sauce (or pasta sauce, divided); ½ teaspoon Italian seasoning; 2 cups cooked shredded chicken (or chopped chicken); 14 ½ ounces canned diced tomatoes (well drained, 1 can, optional); 1 cup shredded mozzarella cheese; 1 tablespoon chopped fresh parsley; 2 tablespoons butter (melted); ⅓ cup Panko bread crumbs; 1 tablespoon chopped fresh parsley; ¼ teaspoon garlic powder; ¼ cup shredded Parmesan cheese

Baked Chicken Parmesan Casserole has chicken, pasta, tomato sauce and a crisp panko crumb topping to make a delicious Italian inspired dish you will love!

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Bahan-bahan

4 porsi

8 ounces rotini (or penne)
24 ounces marinara sauce (or pasta sauce, divided)
½ teaspoon Italian seasoning
2 cups cooked shredded chicken (or chopped chicken)
14 ½ ounces canned diced tomatoes (well drained, 1 can, optional)
1 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley
2 tablespoons butter (melted)
⅓ cup Panko bread crumbs
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ cup shredded Parmesan cheese

Langkah-langkah

Preheat oven to 375°F.
Mix all topping ingredients together. Set aside.
Cook pasta al dente according to package directions. Toss with 2 cups pasta sauce, Italian seasoning, chicken, diced tomatoes and parsley. 
Place in a 9x9 dish or 2QT casserole dish and top with remaining pasta sauce. Sprinkle with mozzarella cheese and topping mixture.
Baked 23-25 minutes or until golden and bubbly and topping is browned.