We took the best parts of chicken Parmesan--ooey-gooey cheese, crispy breadcrumbs and plenty of tomato sauce--and spun them into an easy family-friendly casserole. We simplified it by skipping the breading on the chicken and, instead, loaded the top of the casserole with cheese and breadcrumbs. Serve with a crisp green salad to complete the meal.

Carolyn Casner
Source: EatingWell.com, September 2020


Recipe Summary

25 mins
50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat an 8-inch-square baking dish with cooking spray.

  • Bring a large saucepan of water to a boil. Add rotini and cook according to package directions. Drain.

  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add tomatoes, garlic powder, basil, oregano, salt and crushed red pepper; bring to a simmer. Cook, stirring, until thickened, about 5 minutes. Stir in chicken and the cooked rotini. Transfer to the prepared baking dish and top with mozzarella.

  • Stir panko, Parmesan, parsley and the remaining 2 tablespoons oil together in a small bowl. Sprinkle over the casserole. Bake until hot and the topping is golden, 25 to 30 minutes.

Nutrition Facts

442 calories; protein 25.5g 51% DV; carbohydrates 50.1g 16% DV; exchange other carbs 3.5; dietary fiber 8.6g 34% DV; sugars 5.8g; fat 16.8g 26% DV; saturated fat 4.5g 22% DV; cholesterol 43mg 14% DV; vitamin a iu 338.6IU 7% DV; vitamin c 3.7mg 6% DV; folate 36mcg 9% DV; calcium 189.3mg 19% DV; iron 2.7mg 15% DV; magnesium 76mg 27% DV; potassium 281.4mg 8% DV; sodium 461.7mg 19% DV; thiamin 0.2mg 21% DV.