Prep: 5 mins Cook: 45 mins Total: 50 mins Servings: 6
“I came up with this easy casserole idea instead of making homemade Chicken Parmesan. Enjoy!”
2 cups rotini pasta
1 (12 ounce) can chicken chunks, drained
1 cup shredded mozzarella cheese
2 cups marinara sauce
1/2 cup seasoned bread crumbs
Preheat an oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.
Per Serving: 358.7 calories; protein 23.8g 48% DV; carbohydrates 39.4g 13% DV; fat 11g 17% DV; cholesterol 47.3mg 16% DV; sodium 891.1mg 36% DV.