Chicken Parmesan Casserole
Go ahead and bookmark this recipe because your family is going to beg for it again and again!
Servings: 8
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 lb pasta (we used cellentani)
- 32 oz pasta sauce
- ½ tsp red pepper flakes
- 1 cup shredded parmesan
- 2 cups shredded mozzarella
- 2 cups croutons, crushed
Instructions
- Preheat oven to 350°F.
- Begin by placing chicken breasts in a saucepan. Put enough cold water to just cover them, bring to a boil, then reduce to a simmer. Cook until no longer pink and easily shredded, about 20 minutes.
- While your chicken is cooking, make your pasta based on package directions.
- Saute your onion in olive oil over medium heat until translucent and soft, 3 - 4 minutes. Cook garlic and red pepper flake for an additional minute. Pour in pasta sauce and heat through.
- Combine the cooked and shredded chicken, cooked pasta, pasta sauce, and half the cheese. Season with salt and pepper to taste. Poor into a 13x9 inch baking dish and top with remaining cheese. Pour the crushed croutons over the top. Bake for 25 minutes.
- Allow to rest for 5 minutes, then serve, and enjoy!
Notes
Instead of croutons, try mixing up some panko breadcrumbs with dried herbs and a little butter or olive oil before sprinkling over the top. You'll still get that crunchy, crispy texture and nice burst of flavor.