Rating: 4 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

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

1 cup
442 calories; protein 25.5g; carbohydrates 50.1g; dietary fiber 8.6g; sugars 5.8g; fat 16.8g; saturated fat 4.5g; cholesterol 43mg; vitamin a iu 338.6IU; vitamin c 3.7mg; folate 36mcg; calcium 189.3mg; iron 2.7mg; magnesium 76mg; potassium 281.4mg; sodium 461.7mg; thiamin 0.2mg.