Description
No boiling pasta or breading chicken to make this Chicken Parmesan Casserole. An incredibly easy and fun spin on a classic the whole family will love!
Ingredients
- 1 (16 ounce) package penne pasta
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (24 ounce) jar marinara
- 2 cups low-sodium chicken broth
- 1–1/2 cups shredded mozzarella
Parmesan Streusel:
- 1/4 cup unsalted butter, melted
- 3/4 cup panko
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 cup thinly chopped fresh basil
Instructions
- Preheat oven to 425°F. Lightly grease a 9×13-inch baking pan or dish with cooking spray and set aside.
- In a large bowl, stir together the pasta, chicken pieces, 1 teaspoon Italian seasoning, salt, pepper, marinara and chicken broth. Pour evenly into prepared pan. Cover pan tightly with foil and bake for 45 minutes.
- While the pasta is baking, prepare the Parmesan streusel. In a medium bowl, whisk together the melted butter, panko and 1 teaspoon Italian seasoning. Stir in the parmesan.
- Once pasta has baked for 45 minutes, remove the foil from the pan and gently stir pasta mixture around. Sprinkle with mozzarella cheese and then the Parmesan streusel. Return to the oven and bake for 15 minutes until cheese is melted and streusel is crisp.
- Sprinkle with chopped fresh basil just before serving.