Chicken and Parmesan Casserole

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 211.9
  • Total Fat: 7.3 g
  • Cholesterol: 31.2 mg
  • Sodium: 593.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 16.3 g

View full nutritional breakdown of Chicken and Parmesan Casserole calories by ingredient
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American-Italian classic, super easy and tasty American-Italian classic, super easy and tasty
Number of Servings: 16


    4 (15 ounce) cans tomato sauce
    2 teaspoons dried basil
    2 tablespoons extra-virgin olive oil
    1/2 cup grated Parmesan cheese
    3 cloves garlic, minced
    1 teaspoon white pepper
    1 (12 ounce) package uncooked penne pasta
    1 (12 ounce) chicken tenders (not breaded)
    1 cup shredded mozzarella cheese


1.Preheat an oven to 325 degrees F.
2.Bring the tomato sauce, basil, olive oil, Parmesan cheese, garlic, and white pepper to a simmer in a saucepan over medium-high heat. Reduce heat to low, and keep at a simmer. In another pan cook the chicken breast about 5 mins on each side. 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 penne, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 7 minutes. Drain well. Add cooked chicken to noodles.
3.Spread half of the pasta sauce into the bottom of a 13 x 9 casserole dish, then add the drained pasta mixture. Pour the remaining sauce on top of the pasta, then sprinkle with the mozzarella cheese. Bake in the preheated oven until the cheese is bubbly and lightly browned, about 30 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user BRIGETTA.

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