Easy Chicken Parmesan & Pasta Casserole
Using frozen pre-cooked breaded chicken tenders (or other type) replaces the 3 bowl dredging station and frying up chicken. So easy.
Equipment
- sheet pan lined with parchment
- large deep skillet
- large pot
- cutting board & sharp knife
- measuring spoons & cups
- spatula
Ingredients
- 12 oz store bought cooked & frozen breaded chicken tenders or other type of cooked frozen chicken
- 16 oz uncooked corkscrew (cavatappi) pasta or type of short uncooked pasta
- 1/2 TBS salt
- 1 TBS cooking oil
- 1 medium onion, diced
- 1 tsp minced garlic
- 32 oz jar of pasta sauce (your favorite)
- 1 cup parmesan cheese, shredded (DIVIDED)
- 1/2 – 1 cup mozzarella cheese, shredded
- 1 tsp black pepper
- 1/4 tsp salt
- fresh basil, if desired for garnish
Instructions
- Cook frozen chicken per directions on back of package. Then cut into bite size pieces.
- Cook pasta in large pot of salted boiling water per directions on package for al dente. Drain pasta.
- In large deep skillet heat oil. Add in diced onion and cook 3-4 minutes until softened. Stir in garlic for 1 minute. Add in pasta sauce and heat through. Turn off heat.
- To the sauce stir in the cooked & drained pasta. Stir in 1/2 cup of parmesan cheese until melted.
- Pour pasta & sauce into prepared baking dish. Sprinkle remaining 1/2 cup parmesan cheese across the pasta & sauce. Sprinkle mozzarella cheese across the parmesan cheese. Crack black pepper on top.
- Cut cooked chicken into bite size pieces and place on top of the cheese, pressing chicken down into cheese.
- Bake in preheated 400 degrees oven for 10-12 minutes until cheese has melted and casserole is heated through.
- Top with strips of fresh basil or parsley, additional parmesan and black pepper.