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.

Course: casserole, Italian, Main Course, Main Dish

Cuisine: American, Italian

Author: Catherine's Plates

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

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.