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Throwing together a quick and easy weeknight dinner has never been so simple…and delicious. One of my favorite things about this recipe is that you can double the recipe for a larger gathering, and easily make it ahead of time as a freezer meal, or store it in the fridge for a few days before popping it in the oven. Grab some garlic bread and a bag of Caesar salad kit, and you’re ready to go with an Italian feast!
Chicken Parmesan Casserole
8 oz. pasta, cooked and drained
2 cups cooked chicken (shredded or cubed), tossed with 1 teaspoon Italian seasoning
1 (24 oz.) jar spaghetti sauce (your favorite kind)
½ cup grated Parmesan cheese
2 cups grated mozzarella cheese
½ cup breadcrumbs
4 tablespoons butter, melted
Preheat oven to 375 degrees. Spread pasta into the bottom of a greased 8×8 inch baking dish, followed by the cooked chicken. Pour spaghetti sauce on top of chicken into an even layer, making sure all of the chicken is completely covered. Sprinkle Parmesan cheese on top of sauce, followed by mozzarella cheese. Sprinkle breadcrumbs on top of mozzarella, drizzle melted butter on top of breadcrumbs. Bake for 30 minutes, serve hot.
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