Chicken Parmesan Casserole
If you love something, make it as a casserole. I love Chicken Parmesan, so…
Servings: 6
Calories: 348kcal
Ingredients
- 1 box chickpea noodles 8 oz, uncooked, Banza pasta
- 1 lb grilled chicken tenderloin cooked, cut into 1 inch pieces
- 1 jar pasta sauce 24 oz, tomato & basil flavor
- ¼ cup parmesan cheese 30g
- ¼ cup panko 14g
- ½ cup reduced-fat mozzarella cheese shredded (56 g)
- ½ cup skim-fat ricotta 124 g
- Optional toppings: fresh basil red pepper flakes
Instructions
- Preheat the oven to 350 degrees.
- Heat a large pot of water over the stove. Prepare noodles according to package.
- Grease a casserole dish and set aside.
- Strain pasta noodles.
- Add noodles to a large bowl. Add pasta sauce and chicken. Stir until combined.
- Pour ½ the pasta mixture into the casserole dish.
- Using a spoon, scoop dollops of ricotta onto the pasta.
- Finish adding the pasta mixture.
- Top with mozzarella cheese.
- In a small bowl, mix parmesan and panko together.
- Sprinkle the parmesan & panko mixture on top of the casserole.
- Spritz with cooking spray to help brown the panko in the oven.
- Bake at 350 for about 15 mins.
- Sprinkle with fresh, chopped basil. Add additional red pepper flakes.
Notes
- 1 serving of the recipe is about 293 grams.
- I used 8 oz Chickpea pasta. You can substitute for regular pasta but double check the box of pasta you’re using so you use the correct amount of sauce so it’s not dry.
- If you’re needing to cook chicken for this recipe, 1.5 lbs of raw chicken will make about 1 lbs cooked chicken.
- I use a 8 x 13 dish.
- To track in MyFitnessPal, search "Jordo's World Chicken Parmesan Casserole"
Nutrition
Calories: 348kcal | Carbohydrates: 33.2g | Protein: 38.4g | Fat: 8.2g